1. Except corn oil, salt, and yeast, mix all the ingredients and knead until there is no dry powder (milk should be added gradually, depending on the water absorption of the flour), cover with plastic wrap and relax for 30 minutes, add yeast (knead until the yeast is dissolved )→Salt (knead out a thick film, the dough is smooth, and a thicker film can be pulled out)→Corn oil (knead to a fully expanded state, the surface of the dough is smooth and fine, and a thin and not easy to break film can be pulled out).
2. Ferment in a warm place to double its size.
3. After fermentation, the dough is vented, divided into 8 equal parts, rolled into long strips, and covered with plastic wrap to relax for 15 minutes.
4. Roll out the long strip of dough and add the bean paste filling.
5. Roll up the dough from one side.
6. Use a spatula to cut into small strips with the same width on the other side, and roll the cut strips one by one on the whole noodle roll.
7. Connect the whole dough roll end to end and glue it together (roll one end tighter, insert the other end to pinch firmly) to form a dough ring.
8. Put it in a baking tray, proof it twice to double its size, and brush the surface with egg wash.
9. Preheat the oven, fire up and down, middle level, and bake at 130 degrees for 30 minutes (the required time and temperature are determined by your own oven), and the surface is colored satisfactorily and covered with tin foil.
10. Seal and store when there is residual heat.
11. Soft and sweet.
Tips:1. The time and temperature required for baking can be adjusted according to your own oven.
2. During baking, the surface of the bread can be covered with a layer of tin foil if the color is satisfactory.
