1. Put all the ingredients except butter into the bread machine, knead until smooth, add butter, and knead until the film is formed.
2. Ferment at room temperature to 2 times the size.
3. The fermented dough is taken out and vented, divided into 6 equal parts, rounded and relaxed for 15 minutes.
4. Divide the red bean paste filling into 25 g portions and round them with your hands.
5. Take a portion of loose dough, roll it out, and pack a portion of red bean paste.
6. Then roll it out again into an oval shape.
7. Make some cuts diagonally on it with a knife.
8. Turn it over and roll it up.
9. Connect the two ends and squeeze tightly.
10. Make 6 portions of dough in turn.
11. Put it in a warm and humid place and ferment to 2 times its size. Take out and brush a layer of whole egg liquid, sprinkle with white sesame seeds, and put it in a preheated oven. Heat up and down at the middle layer at 180 degrees for 15 minutes.
Tips:I'm actually not very satisfied with this bean paste roll, so let's summarize the experience and lessons:
1. Don't roll the dough for the bean paste too large, so that the skin is too thin. It is best to wrap the bean paste thickly.
2. After wrapping the red bean paste, don't roll it too much when rolling it out, the same reason, lest the skin become thin.
2. When making the cut, be careful not to make too much or too dense. In this case, the surface of the middle space is too thin, and it is easy to break when the final fermentation occurs. Just make a few rough strokes.
