1. Mix high-gluten flour, milk powder, eggs, sugar, and salt into a dough, knead until the sugar is completely integrated, add yeast and knead until a thick film is formed.
2. Add butter and knead until fully expanded (film out).
3. Place the dough in a warm place for basic fermentation to 2 to 2.5 times its size.
4. Repeatedly knead the dough to exhaust.
5. Divide the dough into uniform agents, vent and spheronize in turn, cover with plastic wrap and relax at room temperature for 15-20 minutes.
6. Flatten the proofed dough, put it in the red bean paste, and pinch it tightly.
7. After pressing it, slowly roll it into a slightly longer oval shape. Do not use excessive force to prevent the rolling stuffing from being exposed. Then use a sharp blade to carefully cut the dough and cut it into even cuts, only cutting a layer of skin.
8. Turn the dough over and roll it into a cylindrical shape with the bottom side down to prevent it from opening during fermentation.
9. Make a circle, butt the two ends, pinch tightly (roll one end tighter, insert the other end and pinch tightly.).
10. Put it into a baking tray lined with greased paper or tarp, place it in a warm place for secondary fermentation until it doubles in size, brush with egg liquid, and sprinkle with sesame seeds and melon seeds.
11. Put it in the oven at 130 degrees, middle and lower, and bake for 18-22 minutes.
12. After the bread is cooked, let it cool slightly and put it in a fresh-keeping bag.
13. Appreciation of the finished picture.
14. Appreciation of the finished picture.
15. Appreciation of the finished picture.
Tips:1. Adjust the baking time and temperature appropriately according to your own oven.
2. During the baking process, it is found that the surface of the bread can be covered with a layer of tin foil after being colored.
