1. Put the medium dough ingredients into the bread machine in the order of liquid first, flour type, yeast powder in the middle, cover with flour, and salt in the corner. Start a kneading program (my bread maker kneads for 13 minutes).
2. Put the mixed dough in a fresh-keeping box or wrap it in plastic wrap and put it in the refrigerator to ferment at low temperature for 13 hours or more.
3. Leave the fermented dough overnight and take it out and tear it into small pieces.
4. Then pour the main dough into the bread machine, put the torn into small pieces of the middle seed, and start a kneading program.
5. After completing a kneading process, add softened butter, start the kneading process again, this time set the kneading time to 30 minutes.
6. After completing the kneading process, grab a small ball of dough to see if it reaches the expansion stage or can pull out a thick film.
7. Let the kneaded dough stand for 30-40 minutes to rise.
8. The fermented dough is exhausted and then divided into nine equal parts.
9. Wrap 9 doughs into homemade red bean paste, close the dough downwards, and round it slightly.
10. After shaping and rounding the dough, put it in a non-stick baking pan, and then put it in a warm place and let it stand for fermentation (about 40 minutes).
11. Brush the fermented dough with an appropriate amount of egg liquid.
12. Add a little flat almonds and sesame seeds to decorate, preheat the oven and fire at 180 degrees for 20 minutes.
13. The toasted bread is moved to the cooling net and placed at room temperature. Finished picture.
14. Finished picture.
Tips:The dosage of the middle and main dough of this recipe is based on the recipe of "Coconut Bread" from "The Shopkeeper of Longmen Inn", but the shape is different. The dough is covered with red bean paste, but the baked bread tastes very soft and has a clear silky texture. You can leave it without red bean paste, or buy a bag of bean paste.
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