1. Put all the ingredients except butter into an egg-beating tray and stir evenly with chopsticks, cover with plastic wrap and put in the refrigerator for 10 minutes
2. Take out the refrigerated dough and place it on the kneading mat, stretch and knead it like clothes with your hands. The dough will be sticky at the beginning, so you need to use a scraper to scrape off the dough from time to time
3. Knead repeatedly in this way, until the dough is no longer sticky, can pull up a thicker film, add softened butter to continue kneading
4. Knead and beat the dough with butter until the surface of the dough is smooth. Cut a piece of dough and slowly unfold it with both hands, you can pull up a large piece of film, the crack is a zigzag round hole, the expansion stage.
5. Take a clean egg-beating tray, spread a few drops of salad oil on the bottom of the tray, put in the dough, and cover with plastic wrap to ferment
6. When the dough is fermented to 2 to 2.5 times the original volume, use your fingers to dip a little dry powder and poke into the dough. The holes will not immediately shrink, and the dough will be fermented.
7. The fermented dough is taken out, vented, and divided into 10 equal-sized doughs, the small doughs are rounded, and covered with plastic wrap to relax for 15 minutes
8. Take one of the small doughs and squeeze them, vent them, roll them into round pieces, and cut them along the radius of the round pieces
9. Roll up around the center of the circle along the cutting radius until the two radii coincide. Pinch the mouth into a peach shape
10. Use a scraper to lightly press the dent along the interface line, and put it in the oven for secondary fermentation. For the fermented dough, use a wool brush to gently brush a thin layer of red yeast rice on the tip of the peach, and a layer of high-gluten flour on the other parts
11. Put the fermented dough into the preheated oven, bake at 180 degrees for three minutes, cover with tin foil and continue to bake for 18 minutes
Tips:1. Adjust according to the temperature of your own oven, what I give is only the reference temperature. 2. According to the water absorption of the flour, it is recommended to reserve 10 grams of liquid and add it according to the state of the dough. 3. The modeling is shared by my friend Diewu Jiutian, not original. 4. Put the well-mixed dough in the refrigerator to speed up the output
