1. Put all the raw materials into the bread bucket, select the "dough" function to knead the dough for 15 minutes and then press to stop; restart the "dough" function again, and the bread machine will work until the dough is fermented to twice its size;
2. Take out the fermented dough and divide it into 12 equal pieces of dough for 10 minutes to proof the dough;
3. Take a dough and pack about 20g red bean fillings;
4. Pinch the filling mouth, stick a layer of coconut paste on the surface;
5. Put it into the baking tray, wrap the bottom down, and wrap all the dough;
6. Spray an appropriate amount of water into the oven and use the fermentation stall for the final fermentation, and the fermentation will be 2 times larger;
7. Squeeze an even layer of salad dressing on the surface of the fermented bread;
8. Put it into the upper heat 180 degrees, the lower heat 160 degrees to preheat (ACA-36A8) oven, bake for about 15 minutes;
9. Take out the baked red bean white snow bread. To prevent the baked bread from collapsing, shake the plate immediately when it comes out of the oven!
Tips:1. There is no bread machine to knead the dough by hand, just knead the dough to the expansion stage;
2. The salad dressing should not be squeezed too thick, otherwise the bread will be difficult to bake and the bread will collapse;
