1. The red beans are soaked in water one night in advance, and the soaked red beans are cooked in a pressure cooker soup mode.
2. Add the cooked red beans to a small bowl of water and use a wall breaker to break them into red soybean milk.
3. Melt the butter in the pan.
4. Pour in red soybean milk and white sugar and stir fry over low heat.
5. Stir-fry the water slowly to turn into a thick red bean paste and serve.
6. Put all the ingredients of the main dough into the bread machine except the butter, and start the kneading program for 10 minutes.
7. Add the softened butter and continue to start the dough mixing program for 35 minutes.
8. Knead until the dough can pull out the film.
9. After finishing the dough, put it in the bread machine and start the fermentation process for 60 minutes. Dip your finger with high flour and poke it. If it does not retract, the fermentation is good.
10. Mochi can be made while waiting for fermentation. The ingredients of mochi are mixed evenly except the butter, and steamed for 10 minutes until the liquid is solidified.
11. Let the mochi a little cool, knead it with butter and cover with plastic wrap for later use.
12. The fermented dough is repeatedly kneaded and exhausted, divided into three equal parts, and covered with plastic wrap to relax for 15 minutes.
13. Roll out the loosened dough into a rectangle, take one-third of the mochi and spread it on the dough into a rectangle smaller than the dough, spread red bean paste evenly on the mochi.
14. Roll up the dough into a long strip, with the opening facing down, and pinch the ends of the dough tightly.
15. Cover the dough with plastic wrap and put it in the oven. Put a bowl of water in the oven and leave it to ferment for 60 minutes at 40 degrees.
16. The dough is fermented to twice its size, sprinkle a layer of dry powder on the surface, cut out the shape with a sharp knife, and bake the middle layer in the oven at 175 degrees for 15 minutes. You can cover the middle with tin foil to avoid excessive coloring.
Tips:To fry red bean paste, stir fry slowly on low heat to avoid muddy pot.
