1. Put all the ingredients except the bean paste into the dough mixing tank, and when the thick film can be pulled out, add the pre-softened butter.
2. Continue to beat until the dough can pull out a strong and delicate film. Put the dough in the refrigerator, chill and let stand for 30 minutes.
3. Divide the bean paste into 3 portions, put them into fresh-keeping bags, and roll them into round slices with a diameter of 20 cm.
4. Divide the dough into 4 portions, and roll them out into round dough pieces with a diameter of 20 cm.
5. Put the noodles and bean paste on the tarp, layer by layer, use a round tool to press the mark at the center of the noodle, divide the noodle into 16 parts along the edge of the mark, don't cut the center.
6. Every 2 pieces are a set, and the dough piece is rotated 360 degrees from the opposite direction.
7. Continue turning 90 degrees in the opposite direction, soak the micro end of the dough piece with a little water, and then pinch the mouth tightly.
8. Place the dough in a baking tray, place it in an environment with a temperature of about 35 degrees and a humidity of about 70%, fermenting to 1.5 times its size, and evenly sprinkle high-gluten flour on the surface.
9. Put it into the preheated oven, heat up and down at 170 degrees, and bake the middle and lower layers for about 20 minutes.
