1. Put vegetable oil and sugar in the pot.
2. Beat in the eggs.
3. Stir well.
4. Mix the flour, yeast powder and salt into the egg mixture, add milk, stir first with chopsticks, and then make a dough with your hands.
5. Continue to knead until the film can be pulled out.
6. Soft dough, covered with plastic wrap or damp cloth for the first fermentation
7. The dough is well fermented, to three times its original size, it is full.
8. Take out the dough, knead it firmly and press the air inside to divide into 3 portions, and cover with plastic wrap to proof it for 10 minutes.
9. Make spare sesame-osmanthus red bean paste.
10. Take a portion of the dough and roll it out into an oval dough sheet.
11. Add red bean paste on the dough and spread evenly.
12. Roll up from the left.
13. The rolled dough is put into the toast box with the mouth down and fermented again.
14. The fermented toast is brushed with egg liquid, the oven is preheated, and the heat is 180 degrees.
15. Put it in the oven, and bake for about 40 minutes. If the surface color is too fast, you can cover with tin foil until the baking is over.
16. After baking, take it out and let it cool on the grill.
17. Measure and slice and enjoy, a lot of red bean paste stuffing
18.
Tips:1. In summer, the temperature is high and the dough ferments quickly. Be careful not to over ferment to avoid sourness.
2. The baking temperature and time depend on the situation of the own oven
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