Red Bean Roll Bread
1.
Weigh all materials
2.
Mix high-gluten flour, dry yeast, sugar, salt, and milk evenly, knead until smooth, add softened butter
3.
Continue to knead until you can pull out a large piece of film
4.
Put it in the basin and cover with plastic wrap
5.
Put it in a warm place and ferment to double the size
6.
Exhaust and knead, evenly divide into 16 parts, round, cover with plastic wrap, let stand for 15 minutes
7.
Take a loose dough, roll it into a round shape, and put on the red bean paste
8.
Wrap it up and squeeze it tightly
9.
Roll into an oval shape
10.
Roll up from top to bottom
11.
Stand upright
12.
Cut at one end, leave a little bit and don’t cut
13.
Straighten separately
14.
Roll up from one end
15.
Put in the paper mold
16.
Put on the grilled net
17.
Put it in a warm and humid place and ferment to double the size
18.
Brush a layer of whole egg liquid on the surface, sprinkle with white sesame seeds
19.
Put it in the preheated oven, middle level, upper and lower heat, 150 degrees, about 25 minutes until the surface is golden.
20.
With a cup of tea, it's also considered an afternoon tea
21.