1. Put liquid, powder, sugar, salt, yeast in the bread bucket
2. After mixing into a smooth dough, add butter and knead to the expansion stage
3. Cover with a damp cloth and ferment to 2 times the size
4. After exhausting, divide into 6 parts and relax for 15 minutes
5. After rolling into a rectangle, put on the bean paste
6. After rolling up, close your mouth and squeeze tightly
7. Put a bowl of hot water in the oven and ferment for the second time (about 35 minutes in summer)
8. Brush with egg mixture, sprinkle with coconut paste, and bake at 160°C for 23 minutes
Tips:Soup: 15g high-gluten flour and 75g water are heated to a paste and refrigerate for 1 hour.
