1. In addition to salt and butter, put the ingredients in a bread machine and knead them into a ball.
2. Knead until it expands and wrap in butter and salt.
3. Continue to knead until it is smooth to pull out the film
4. Round the dough, put it in a bowl and wrap it with cling paper, and ferment to 2 times its size.
5. Take out the fermented dough and press to exhaust.
6. Divide the dough into 5 small pieces of 50 g, rub the round wrapper and let it stand for 10 minutes.
7. Divide the red bean paste into 5 pieces of 20 g, and round them for later use.
8. The small dough that has been set aside is vented, and rolled into a circle with a dough roller, and a red bean paste is placed on it.
9. Wrap the dough tightly, put it down, and squeeze it down slightly.
10. Take part of the dough and knead it to make crab hands and feet, put black beans as eyes, and put them in a baking dish.
11. Turn on the fermentation function. Ferment for about 45 minutes. Take out the fermented dough and brush with the whole egg liquid with a brush
12. Preheat the oven in advance, heat up to 190 degrees, lower the heat to 170 degrees, bake for 13 minutes, and the surface is golden brown.
