Bean Paste Ring Bread
1.
Stir all the dough materials except butter until smooth, add butter and stir until it becomes a thin film, cover the dough with plastic wrap and leave it at room temperature for basic fermentation.
2.
The dough rises to twice its original size.
3.
Divide the fermented dough into small doughs of 64 grams each, round them, cover with plastic wrap and relax for 15 minutes.
4.
During the relaxation of the dough, divide the bean paste filling into 30 grams each.
5.
Pat the loose dough with the palm of your hand (smooth side facing down) to let the dough expel the air, wrap 30 grams of red bean paste, and tighten the seal.
6.
Flatten the wrapped small bread dough with the palm of your hand and roll it into an oval shape with a rolling pin.
7.
Cut a dozen knives on the surface of the bread, don't cut it.
8.
Turn it over and roll it up into a strip from one side.
9.
The red bean paste has its stripes facing upwards, arranged in a ring, neatly arranged on the baking tray.
10.
Put it at room temperature for final fermentation, about 2 times the original size, brush the whole egg liquid on the bread.
11.
Preheat the oven in advance, put the baking tray in the middle of the oven, and bake at 180 degrees for 18 minutes.
12.
When baking, adjust the time according to the temperature of the oven.
Tips:
1. The amount of liquid put in should be adjusted according to the water absorption of the flour.
2. If you find it bothersome, you can wrap the loose dough into red bean paste.
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