1. Weigh the unsalted butter, take it out at room temperature in advance and soften it to a state where it can be easily mashed with a spatula.
2. Put all the ingredients needed for the main dough in the ingredient list (remove the butter and follow the liquid first, then the powder, and finally make a hole in the middle of the flour to put the yeast) into the kneading bucket of the bread machine.
3. Start the kneading program and knead the dough for about 10-15 minutes. The dough becomes a dough and the thick film can be pulled out by hand.
4. Add the softened butter.
5. Continue to start kneading for about 15-20 minutes, until the dough becomes smooth, delicate and soft, and large pieces of transparent film can be pulled out. (This bread does not need to be kneaded to the full expansion stage, 8-9 points are fine, perfectionists please ignore it automatically)
6. The dough is rounded and fermented in a warm place. It can be fermented at room temperature in summer.
7. About 1.5-2 hours, the dough will rise to twice its size and take it out.
8. Press and fold to exhaust and divide into 10 equal parts, cover with plastic wrap and relax for about 15 minutes.
9. The loose dough is flattened and rolled into a round dough sheet, and 30 grams of red bean paste is added. (If the dough is rolled out and always retracts to prove that the relaxation time is not enough, just continue to relax for a while and then operate)
10. Wrap and seal, and roll into a circle.
11. Place it on a small piece of baking paper and use a rolling pin to roll it into a dough piece about 12 cm in diameter.
12. Move it to a cutting board and use a knife to cut into 8 equal parts as shown in the picture.
13. Put everything in the oven and start the fermentation process for about 30-40 minutes.
14. Brush with egg wash and sprinkle a little black sesame in the center.
15. Preheat the oven at 170 degrees and bake for about 20-25 minutes (observe the coloring in the middle, remember to cover the tin foil to avoid too dark color).
Tips:1. The water absorption of different brands of flour is slightly different, please increase or decrease appropriately according to the specific situation.
2. This bread doesn't require as much kneading as toast. Kneading can pull out a large piece of film, and it doesn't have to be fully expanded.
3. When cutting the pattern of bread, please remember to put a cutting board underneath, otherwise you need to buy a new kneading pad.
4. The time and temperature of the oven are only a reference, please adjust according to the specific situation of your own oven.
