1. Pour all the ingredients except butter into the bucket of the chef's machine. The yeast should be placed avoiding salt and sugar, otherwise it will affect the fermentation.
2. Knead the dough smoothly, you can pull it apart and look at it, it is rough and jagged.
3. Add butter, continue to knead the dough, knead out the glove mask
4. The surface of the dough is smoothed and covered with a layer of plastic wrap for fermentation
5. Take a pat with your hand and hear the sound of puff puff, poke a small hole, just don’t retract
6. Transfer the dough out, don't knead the dough too much, just tap it to exhaust
7. Divide into six equal parts, roll round, cover with plastic wrap and let stand for 15 minutes
8. Divide the red bean paste into small balls of 25 grams each, roll out the dough a bit thinner, with the smooth side facing out
9. Put the red bean paste into the dough like a bag, pinch the seal tightly, otherwise the red bean paste will be exposed
10. Let stand again for ten minutes
11. Put it on top of the non-stick paper, press it gently, and the rolling pin helps to roll it evenly
12. Cut the pattern on the top, one cut on the bottom, two cuts symmetrically on the top, two cuts on each side, and divide them into thirds (pictured)
13. Flip the middle piece to the other side first, the other two pieces move closer to the middle, stretch it a little bit, squeeze the remaining piece into the middle, and finally arrange it into a bow shape (pictured)
14. Cover with plastic wrap and ferment to double size
15. Sift a layer of high-gluten flour, put it in the preheated oven, bake at 165 degrees for 18 minutes
Tips:To make colored bread, the temperature must not be adjusted too high, otherwise it will be unsightly after the coloring. If the novice can't grasp it well, put a layer of tin foil on it when it is about to bake.
