1. Put liquid, powder, sugar, salt, yeast in the bread bucket
2. After mixing into a smooth dough, add butter and knead to the expansion stage
3. Cover with a damp cloth and ferment to 2 times the size
4. After exhausting, divide into 6 parts and relax for 15 minutes
5. Take one portion, flatten and add 30g red bean paste
6. Close your mouth like a bun
7. After pressing it flat, roll it out, cut a few strips with a spatula, and cut to the end
8. Tie a knot after rolling it up diagonally
9. Put hot water in the oven for secondary fermentation
10.
After 35 minutes of fermentation, it becomes bigger obviously, brush with egg liquid and sprinkle with white sesame seeds
Bake at 165°C for 20 minutes, put it in a fresh-keeping bag and keep it sealed after changing the temperature.
Tips:Soup: 15g high-gluten flour and 75g water are heated to a paste and refrigerate for 1 hour.
The secondary fermentation should not be over-fermented, otherwise the texture will be rough and the taste will deteriorate.
