1. All dough ingredients except butter are put into the noodle bucket of the chef's machine.
2.
Start the cook machine, mix the ingredients at low speed, and then increase the speed a little bit to beat the dough to a coarse film state.
3. Add the softened butter.
4. Continue to beat until a stronger transparent film can be pulled out.
5. Gather smoothly and put it into a fermentation box, and ferment to 2 times the size.
6. After a brief vent, divide it into 12 equally, put it back into the fermentation box smoothly, and let it rest for 15 minutes.
7. The red bean paste is divided into 12 portions.
8.
Melt the butter used in the crumbs with the heat-insulating water of fine sugar into a liquid, then add low-gluten flour and knead it into small particles.
9.
Take out a loose dough and roll it round, wrap it with red bean paste, close it tightly, and put it into a paper tray.
10.
The oven fermented at 38 degrees to 1.5 times the size, and the surface can be rebounded slowly by pressing the finger lightly.
11. Gently brush the surface with a thin layer of whole egg liquid, and then sprinkle with crumbs.
12. Finally, put it into the preheated oven, and bake the lower layer at 170 degrees for about 25 minutes.
Tips:1. Different brands of flour have different water absorption. The liquid is adjusted according to the state of the dough. It is better to reserve some liquid for the first production.
2. The temperature difference of each oven is different, the time and temperature given in the formula are for reference only, please adjust as appropriate according to the actual situation.
