1. Prepare the red beans, wash the red beans with clean water, and then add an appropriate amount of water to soak overnight.
2. Drain the soaked red beans and put them in the pot, add a proper amount of water (about 3cm above the red beans)
3. Turn on the gas stove. After the large water is boiled, change to low heat. When the water dries quickly, add 30 grams of sugar and stir evenly. Continue to cook until the soup is dry.
4. Put plain yogurt in the bread machine.
5. Except butter and honey beans, all other ingredients are put into the bread machine. Start the dough-making program. After a program is over, add softened butter and start the kneading program again until the dough comes out of the film.
6. Round up and ferment in a warm place. Fermentation will be 2-2.5 times larger. The fermentation time will be different depending on the temperature. Observe more during the fermentation. Dip your fingers in the water and poke a hole in the dough. If the hole does not shrink, it means it has been fermented. All right.
7. Divide equally into two parts, knead the plastic wrap and relax for 20 minutes.
8. Roll out the dough after 20 minutes.
9. Put an appropriate amount of honey beans on the upper half.
10. The lower half is evenly divided with a scraper.
11. Roll up from top to bottom.
12. Put it in an oval cheese mold.
13. Place it in a warm and humid environment (the reference temperature is about 38 and the humidity is about 75%) and finally ferment to twice the size. Brush the surface with thin egg liquid, put it into the middle of the preheated oven, bake the upper and lower pipes at 170 degrees for about 15 minutes, and you can see the surface is colored.
Tips:During the soaking process of red beans, you can change the water several times to remove the fishy smell of the beans. Please master the liquid flexibly, and adjust the yogurt when mixing the ingredients! You can leave 10-15 grams for later adjustment,
