1. Put other ingredients except butter and bean paste into the bread bucket.
2. Check the dough after a kneading process, and it has a certain degree of ductility.
3. Add the softened butter and continue to knead the dough.
4. After the program is over, check the dough again, and the film can be pulled out.
5. The dough is rounded and fermented to 1.5-2 times larger.
6. The fermented dough is exhausted.
7. Divide equally into 16 portions, knead round, cover with plastic wrap and relax for 10 minutes.
8. Take the loose dough, roll it out, and turn it over.
9. Put an appropriate amount of bean paste filling.
10. Wrap it up and squeeze it tightly.
11. Arrange into the baking tray with the mouth down.
12. Do the rest in turn.
13. For the final fermentation, the surface of the fermented embryo is brushed with egg liquid.
14. Sprinkle crispy loose grains.
15. Put it into the middle layer of the preheated 180 degree oven, and bake for about 25 minutes.
16. The finished product is suitable for breakfast.
Buy on JD
Buy on Amazon