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1. The soup type uses the 1:1 soup type method, and the water uses boiling water. The method is: add boiling water to the flour, stir while adding boiling water, and stir until there is no dry powder soup.
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2. After the soup is ready, put it in a fresh-keeping bag and put it in the refrigerator overnight.
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3. The next day, take out the soup seeds, put the soup seeds and the main dough materials into the bread machine, and start the standard menu of the bread machine to knead the dough.
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4. After kneading the dough, the drawing of the dough.
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5. Put the dough round and continue to put it in the bread machine for basic fermentation. After the fermentation is completed, remove the dough and vent it. Then divide the dough into 8 equal parts, cover with plastic wrap and let it rise for 15 minutes. (I use the bread machine standard bread program for kneading and fermentation directly, and I will take it out directly after the first shot is completed)
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6. After soaking up the noodles, take a piece of dough and roll it round, turn it over and add the bean paste filling
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7. Wrap the red bean paste and squeeze it tightly.
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8. Place the closing part below and roll it into an oval shape with a rolling pin.
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9. Cut two cuts with a spatula, taking care not to cut the top.
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10. Make braids.
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11. Put it in a boat-shaped paper film and put it in a boat-shaped paper film. The other doughs are also prepared in the same way. Place it in a baking tray, put it in the oven for secondary fermentation, put a bowl of warm water in the oven, and leave it for 30 minutes
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12. After fermentation, the surface is brushed with egg liquid and sprinkled with almond slices.
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13. Brush the surface with egg wash and sprinkle with sliced almonds.
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14. Put it into the preheated oven and bake at 170 degrees for 23 minutes. The color is enough to cover the tin foil in the middle.
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15. Take out the bread after baking.
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16. Let it cool on the grill.
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