1. Put all the ingredients except the butter together and knead it into a smooth dough.
2. After adding 20 grams of butter, knead out a smooth film.
3. Leave it in a warm place for a fermentation.
4. The fermented dough is vented and divided into 7 doses of 50 grams and 20 grams. After rounding, let it relax for 15 minutes.
5. Press 50 grams of dough and roll it out, then put in 25 grams of edamame and squeeze it tightly.
6. Then press it flat.
7. Add 5 grams of butter.
8. Put on the small dough again.
9. Pinch the mouth tight again.
10. The finished dough is put into the baking tray and fermented for the second time.
11. After the second fermentation is completed, put it into the oven, middle layer, heat 210 degrees, lower heat 200 degrees, 15 minutes.
12. Finished product
Tips:First peel off the shell of the edamame, wash, cook in a pot, remove and let cool, sprinkle with crushed black pepper and mix well. stand-by. Edamame should not be boiled for too long, otherwise the color will not look good. The amount of water can be increased or decreased according to the water absorption of the flour. The baking time is adjusted according to your own oven temperature.
