1. Pour in water, sugar, salt, milk powder and flour in sequence, and add yeast on top of the flour.
2. Put the bread bucket into the Dongling bread machine, select the kneading program for 10 minutes, and close the lid of the bread bucket, so as to prevent the flour from splashing out during kneading.
3. Add butter into small pieces at the end of kneading, continue to select the kneading program for 15 minutes, and knead the dough to the expansion stage.
4. After the dough is made up, it is left in the bread bucket, covered with a lid, and fermented at room temperature twice as large. The temperature of the first fermentation is controlled at about 28 degrees.
5. The dough is fermented, and the fermentation time is about 50 minutes. The specific fermentation time depends on the fermentation state of the dough.
6. Take out the dough, gently press the air out on the chopping board, divide it into 10 equal portions, round each portion, cover with plastic wrap, and relax for 15 minutes.
7. Roll the loosened dough into a thick circle in the middle and a thin circle around the sides, and put on the red bean paste (40 grams per serving) that is rubbed into a circle.
8. Close the mouth and place it on the baking tray with the mouth facing down.
9. Put it in the oven and ferment for about 40 minutes in the oven's fermentation gear. Stick white sesame seeds on the surface of the fermented bread embryo, cover it with a tarp or oil paper, and press a baking pan.
10. Put it in the middle and lower layer of the oven that has been preheated to 165°C and 170°C, and bake for about 18 minutes.
Tips:(The specific temperature depends on the temper of your own oven)
