1. Except butter and bean paste, all the ingredients are put into the bucket of the bread machine, in order: milk, egg liquid, fine sugar, salt, high powder, yeast
2. Select custom and face key, 15 minutes
3. Add the softened butter and continue mixing for 20 minutes
4. Take out the mixed dough, knead it, put it in a basin, cover with plastic wrap, put it in the refrigerator and ferment to 2-2.5 times the size, about 22 hours
5. Take out the fermented dough, after exhausting, divide into 6 even doughs, let stand for 15 minutes
6. Take a dough, roll it into a round cake, put 10 grams of red bean paste
7. Lift the three sides, squeeze it tightly, wrap it into a triangle bag, and turn over
8. Make 6 triangle buns one by one, put them in the baking tray and send them twice. Now in summer, the room temperature is more than 30 degrees, so I will ferment at room temperature for about 40 minutes.
9. After fermentation, sift a layer of powder on the surface and make a few strokes with a knife
10. Put into the preheated oven, 180 degrees, middle level, upper and lower tubes, 30 minutes
11. After baking, take it out and let it cool and keep it sealed
Tips:1. You can put some if you like red bean paste
2. After the second round, do not sift the flour too much
3. The temperature of my oven is low, the original recipe is only 170 degrees, 15-18 minutes is fine!
