1. Add all the dough materials into the mixing bucket of the cook machine according to the liquid first and then the powder.
2. Turn on the cook machine to knead the dough at level 1, and then turn to level 3 for kneading.
3. Knead to the expansion stage and stop when a large piece of film can be pulled out.
4. Take out the dough and leave it in a warm place to ferment until it is twice and a half large.
5. After the finished dough is taken out and ventilated, it is divided into about 10 small doughs, covered with plastic wrap and relaxed for 15 minutes.
6. Take a small dough and press it flat, wrap it in an appropriate amount of bean paste, pinch it tightly and round it, press it gently and roll it into a round shape, and cut an even cut with a knife.
7. Roll up from one end and continue to roll into a tube shape with the bottom side down. Fold the two ends toward the middle, and insert one end into the other end and pinch firmly.
8. After fermenting in a warm place to more than twice the size, brush the egg liquid on the surface, put it in a preheated oven at 180 degrees, and bake for about 15 minutes.
Tips:1. Because the water absorption of each flour is different, do not add liquid all at once, increase or decrease according to the state of the dough.
2. The baking temperature and time are for reference only, please adjust appropriately according to the appropriate situation.
