1. Except butter and bean paste filling, all materials are put into the bread bucket first, liquid and then solid, and the dough mixing program is started for 20 minutes to the expansion stage
2. Add softened butter and start kneading again for 25 to 30 minutes until the dough is completely kneaded (the dough can be pulled out of the thin glove film)
3. Take out the dough and put it in a container, cover it with plastic wrap, and ferment at room temperature twice as large
4. When the dough is inserted with fingers, the small hole does not retract, that is, the fermentation is successful
5. Put the dough on the kneading pad and knead gently to exhaust, divide it into 8 equal parts, cover with plastic wrap and relax for 15 minutes
6. Knead an appropriate amount of red bean paste into 8 small balls for bread filling
7. Take a dough and knead it into a pie shape, put it in the bean paste, press flat, and round the mouth.
8. Wrap the fillings one by one, round them, put them in the baking tray, pay attention to the distance between them
9. Put it in the middle of the oven, select the fermentation gear, carry out the second fermentation, and put a bowl of hot water in the oven (time 50 minutes)
10. After the second fermentation is complete, take out and brush with egg liquid in turn
11. Take a round lid smaller than the diameter of the bread dough and dip it in the egg liquid, dip the sesame seeds, and lightly print the sesame seeds on the bread dough like a stamp
12. Dip the sesame seeds one by one
13. Put it into the middle layer of the preheated oven and bake for 25 minutes at 170 degrees (the middle is colored and covered with tin foil)
14. Appreciation of the finished product!
Tips:1. The water absorption of flour is different, and 10 grams of milk or water should be reserved when mixing the flour. Add or reduce it according to the actual wet and dry conditions of the flour.
2. The oven temperature is for reference only, please set the time and temperature according to your own oven temperament
