1. Prepare all materials
2. Put everything except bean paste and butter into a clean basin and form a dough, then add butter and dough until smooth
3. In order to save time, directly select the oven fermentation function. Put a bowl of water in the oven to start fermentation. It takes about 1.5 o'clock for the dough to be doubled and the hole will not bounce back.
4. Divide the dough into 8 evenly and knead a few times to exhaust
5. Roll out the small dough into homemade red bean paste and white sesame seeds (I have a recipe for homemade red bean paste, it’s very simple) and then roll it out into a tongue-like shape. Use a knife to make small cuts evenly. Be careful not to make it through, and then never make it. Roll the side rolls into long strips and pinch the rolls on both ends.
6. Continue to put it in the oven to ferment and when it is twice as large, brush the egg liquid, heat 180, lower heat 160, and bake for 20 minutes.
7. Similarly, roll out the dough into a tongue shape and put in both sides of the ham, pinch the two sides and ferment to double the heat 180, lower the heat 160 and bake for 20 minutes.
Tips:1 From a long-term experience, I found that the fire in my oven is 10° lower than that of a man to prevent it from burning. Please adjust the temperature appropriately according to your own oven temperament.
2 After the baked bread is cooled, put it in a sealed bag and don't put it in the refrigerator. The last time the baked bread was put in the refrigerator by Lg, it will be moldy.
