1. Milk, egg liquid, salad oil and other liquids are sequentially added to the bread bucket, salt and sugar are added, high-gluten flour is sifted, yeast is added, two kneading programs are started, and then the yogurt program is started, and fermentation is selected for 60 minutes
2. The fermented dough is taken out and exhausted
3. Divide evenly into 10 small doughs and cover with plastic wrap for 15 minutes
4. Rose bean paste filling is ready
5. Take a piece of dough, press it in the middle, roll it out in both directions, then put in the red bean paste and roll it up
6. All the dough is rolled
7. Put it into the baking tray, put it in the oven for second fermentation, 45 degrees for 40 minutes
8. The fermented dough is taken out and brushed with egg liquid, the oven is preheated, and the middle layer is baked at 160 degrees for 20 minutes
9. Baked.
Tips:1. Different ovens have different baking temperatures and times, which are for reference only.
2. Reserve one third of the egg liquid, and finally brush it on the bread.
3. The usual amount of milk is 140g, and 10g is reserved for adding depending on the flour. The amount of flour varies with different brands.
