1. Put the ingredients except butter together, knead until the surface is smooth, add butter, knead to the expansion stage, and put it in a warm place for basic fermentation.
2. The dough is doubled and the basic fermentation is over.
3. Divide the dough into 6 pieces of 45 g and 12 pieces of 15 g, round and relax for 15 minutes.
4. Roll out the loose 45 grams of dough into a round shape.
5. After turning it over, wrap the bean paste filling and put it into the baking tray with the mouth down.
6. 4. Take 15 grams of dough and roll it into an oval shape, turn it over and thin the bottom edge.
7. Roll up from top to bottom.
8. Roll 7 into a long strip, fold it in half and place it under the stuffed dough to make ears.
9. Put the shaped dough in a warm and moist place for final fermentation. After the fermentation is over, brush the surface with egg liquid.
10. Put it in a preheated 180 degree oven for 15 minutes in the middle.
11. After cooling down, use softened chocolate to draw various expressions.
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