1. Prepare the main dough ingredients in advance: 250 grams of high-gluten bread, 10 grams of milk powder, 25 grams of fine sugar, 4 grams of yeast, 1 egg, 135 grams of water, 2 grams of salt, and 35 grams of butter. Put it into the chef's machine and knead it into the expansion stage.
2. Add salt and butter and continue to knead until smooth, and you can pull out the glove membrane.
3. The kneaded dough is fermented at room temperature to 2 times its size, and the temperature is 27-29 degrees.
4. For the fermented dough, poke a hole with your hand. If it does not retract or rebound, it means that the fermentation is complete.
5. After fermentation, take out the dough and press to exhaust.
6. Divide the proofed dough into 6 portions of 50 grams each, and knead the dough into rounds.
7. Prepare the skin materials in advance: 20 grams of water, 2 grams of butter, and 21 grams of high-gluten flour. Mix all the ingredients together and knead until a smooth dough is formed.
8. Divide the skin into 4 equal parts
9. Divide the red bean paste into 6 portions.
10. Take out a small dough and flatten it with your hands, wrap it in a portion of red bean paste, and pinch it tightly.
11. Divide the remaining dough into 12 equal portions and set aside.
12. Knead the small dough into a triangle and place it on the corresponding part of the large dough to make ears.
13. Prepare them all in turn, and put them into the baking dish with the mouth down.
14. Take 4 parts of the skin, knead it round and flatten it to make a nose, and place it on the corresponding part.
15. Carry out the second fermentation, the temperature is 35 degrees, about 35 minutes.
16. After fermentation, preheat the oven, cover half of the dough with tin foil and put it in the oven, and bake at 160 degrees for 30 minutes.
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