1. Except the butter, the main dough is mixed and stirred evenly, and the butter is added until the dough is fully expanded (the glove film is out)
2. Put the beaten dough on a silicone mat for 1 hour and divide it into 12 portions (60g/piece)
3. Divide the red bean paste and brown sugar natto into 12 rounds
4. Flatten the bread for filling
5. Flatten into a pie after wrapping
6. Use a noodle knife to draw a knife at 12 o'clock, 3 o'clock, 6 o'clock, and 9 o'clock respectively.
7. And then make a cut in the middle of the four knives
8. Flip up 90 degrees in pairs
9. Proof in the baking tray for 30 minutes
10. Mix the ingredients of the crispy grains evenly and knead them into granules
11. Brush the egg mixture in the middle and sprinkle the crisp
12. Preheat the oven at 160 degrees and bake for 25 minutes
13. Just let it out and let it cool
