1. Pour high-gluten flour, milk powder, sugar, and salt into a basin.
2. Mix it with chopsticks.
3. Put milk and eggs in another bowl (reserve 10-20g for dissolving yeast).
4. Beat eggs and mix with milk.
5. Pour the milk and egg liquid while stirring with chopsticks to form a flocculent shape, without any dry powder.
6. Knead it with your clean hands 😄 don't need to knead it very smoothly, just like the state in the picture, cover it with plastic wrap, and let it stand at room temperature for 1 hour (if it is more than 1 hour, it needs to be kept in the refrigerator).
7. High-sugar-tolerant yeast is dissolved with 10-20g milk.
8. Cut the dough into small pieces and pour in the yeast liquid.
9. Knead the yeast liquid into the dough.
10. After the yeast is mixed, the dough is rolled out and put in butter that has softened at room temperature.
11. Use the method of rubbing clothes, rub it out, take it back, rub it out, take it back, repeat this action until the dough absorbs all the butter.
12. Then smash the dough, fold it 5-8 times, fold it again, and fold it 5-8 times. Repeat the above action. You can see if there is any film after falling for 10 minutes.
13. Without a machine, I can only drop the membrane manually. To be honest, my hands are sore, but the membrane is okay.
14. After the film is released, the first fermentation will be carried out until it is twice as large, about 1-2 hours, and don't overdo it.
15. When the fermentation reaches twice the size, dip your fingers in flour and insert it from the middle of the dough. The fermentation is completed without retracting.
16. After the dough is fully vented, divide it into 8 equal parts and rub them into rounds, each about 70g, cover it with plastic wrap, and let it rest for 15 minutes.
17. Weigh 35g of red bean paste filling, round it and set aside (I used 40g, obviously too much filling 😔).
18. Press the flat dough and wrap the red bean paste in.
19. The mouth should not be too thin, otherwise it will reveal the stuffing.
20. Roll out the wrapped dough with a rolling pin.
21. Use a sharp knife to cut through the dough, being careful not to cut it to the end.
22. Carefully turn the dough over, roll and roll.
23. Rolled up like this, it looks like a caterpillar🐛.
24. connect them.
25. At this time, preheat the oven and heat up and down to 170°C.
26. Ferment the all-made bean paste rolls for 20 minutes. Prepare an egg yolk, break it up, and then use a brush to apply the egg yolk liquid. Don't use silica gel, it's uneven.
27. The rolls are all brushed with egg wash.
28. Heat the oven at 170°C up and down, middle level, about 20 minutes, and watch it in the last few minutes, don’t overbake it.
29. good to eat.
