1. Knead all the ingredients except butter into a smooth dough, add butter, and knead until the expansion stage
2. Ferment in a warm place to double the size
3. Take out the fermented dough, divide it into 11 rounds, cover with plastic wrap and relax for 15 minutes
4. Wrap all the dough in turn with red bean paste and ferment to double the size
5. Brush the fermented dough with a layer of egg mixture, put it in the preheated oven, and bake at 160 degrees for 25 minutes
Tips:Okara has different moisture content, so add water according to the consistency
