1. All ingredients except salt and butter, put them in a large bowl and mix well with chopsticks, cover with a fresh-keeping bag and put them in the refrigerator for 20-30 minutes.
2. Put it in the bread machine and stir until smooth, add butter and salt and continue to stir (using the salt and oil method)
3. Cut a small piece of the stirred dough to pull out a non-breakable film and arrange the dough to ferment.
4. The fermented dough can be dipped in powder and poke holes without shrinking or collapsing.
5. Divide it into 5 minutes, roll it into circles and relax for 10-15 minutes, then take a dough and flatten it out.
6. Put in red bean paste and wrap it.
7. Close the mouth and press down and gently roll it round with a rolling pin.
8. Use a sharp knife or scissors to cut an average of 4 knives first, without cutting in the middle.
9. Divide into 12 parts (pictured)
10. Twist each piece in one direction, with the cross section facing up.
11. Put the bread dough into the baking tray with the help of a scraper, and then gently sort it into shape.
12. Cover the fresh-keeping bag for secondary fermentation (the temperature does not exceed 38°C)
13. Gently brush a layer of egg liquid to decorate some black sesame seeds.
14. Preheat the middle layer of the oven at 180°C for about 20 minutes (time and temperature are for reference only)
15. Appreciation of finished products~
16. Appreciation of finished products~
17. Appreciation of finished products~
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