1. The bread machine first adds liquid, then adds flour, and finally yeast powder.
2. After kneading into a dough, add butter.
3. Knead out the glove film using two standard procedures.
4. Ferment for about 2 hours, place a pit by hand, and it will not rebound.
5. Take the dough out to exhaust.
6. Roll into an oval, roll up, repeat 3 times, and relax for 5 minutes.
7. Roll it out again into an oval shape.
8. Use a knife to cut the sides into symmetrical strips.
9. Put on the rose mung bean filling.
10. Fold up the strips on both sides crosswise.
11. The finished bread is placed in a baking tray lined with tin foil for secondary fermentation.
12. Ferment to double the size and brush with egg liquid.
13. Sprinkle white sesame seeds on the surface.
14. Put it in the oven and heat up and down at 180 degrees for 20 minutes, then take it out and let it cool and seal it.
15. Soft and sweet bread. . .
Tips:1. The dough can be refrigerated and fermented, and the softness and aging time will be more satisfactory, but the time will be longer.
