1. Put all the bread ingredients into the bread bucket;
2. The bread bucket is clamped in the bread machine, select the function of bun dough;
3. Mix the noodles to the expansion stage of pulling out the film, and ferment to double the size;
4. Take out the fermented dough, evenly divide it into 12 portions, and knead and proof for 15 minutes;
5. Wrap the proofed dough in an appropriate amount of red bean paste;
6. 6. Gently roll the dough into a tongue shape on the noodle table, and use a knife to gently scratch the noodle with an oblique knife;
7. Turn the dough piece over and lay it horizontally, and press the bottom face to stick to the panel;
8. Roll up the dough, wrap one end tightly and the other end;
9. Spray an appropriate amount of water on the surface of the bread, put it in the oven and use the fermentation function to ferment until it is twice as large as it is just made;
10. Take out the fermented bread, brush the surface with a layer of egg liquid, and then squeeze an appropriate amount of salad dressing;
11. Preheat the oven at 180 degrees, the upper heat is 180 degrees, the lower heat is 160 degrees, the middle level, bake for about 12 minutes!
Tips:1. High-gluten flour must be used to make bread;
2. The dough must be fermented to twice its size for the first time, and it must be allowed to rest for 15 minutes;
3. The red bean paste roll must be rolled tightly, otherwise it will lose its shape after being spread;
4. When the final fermentation is done, make sure that it is twice as big as the freshly made bread, so that the toasted bread will be soft;
