1. Prepare the ingredients: except for the butter and red bean paste in the ingredients, the other ingredients are mixed well in the basin
2. After mixing well, move to the kneading pad for manual kneading
3. After about ten minutes, knead the dough until it can pull out a thick film
4. At this time add 20 grams of butter and continue to knead
5. You can use one hand to fall forward repeatedly gently until the surface of the dough is smooth
6. After about ten minutes, the dough can be pulled out of the film
7. Cover with plastic wrap for fermentation
8. One hour later, it has been sent to 1.5 times the size
9. After exhausting, divide into 12 equal parts, cover with plastic wrap and relax for 15 minutes
10. Roll out into a tongue shape with a rolling pin after slack
11. Roll up from bottom to top after turning it over
12. After all rolled up, cover with plastic wrap and continue to relax for 10 minutes
13. At this time, you can divide the red bean paste into 6 equal parts.
14. After relaxing, take two noodle rolls and roll them into a 15 cm long noodle shape.
15. One end is folded down
16. First cross the two in the middle
17. Two adjacent bars on both sides cross respectively
18. Repeat 16,17 until all weaves are finished and become a four-strand braid
19. Turn it over and put the red bean paste filling and wrap it tightly
20. All wrapped up, I also wrapped two small bags! Brush with egg wash after the second hair. Put it in the oven preheated at 180 degrees and bake for 20 minutes.
21. Finished picture
22. Finished picture
Tips:1. The absorption water of each type of flour is different, the amount of water should be increased or decreased as appropriate
2. Manually knead the noodles and choose the way of light fall to greatly shorten the kneading time
3. The temperature of each oven is different and must be adjusted according to the temperature of the oven
