1. Put all the ingredients except butter in the bread machine and stir for 20 minutes before adding the butter.
2. Stir it smoothly to pull out a slightly transparent film-like dough, and put it in a container to ferment to 2.5 times its size.
3. The fermented dough is divided into two parts by three-fifths and two-fifths.
4. Divide the two doughs into five equal parts, and let them relax for about 10 minutes after rounding.
5. Roll the larger dough into round pieces about 20 cm in diameter, place them on a tarp, and brush with a layer of corn oil.
6. Put another piece of dough, brush the oil again, stack the five pieces of dough one by one, and then use a round knife to cut away the irregular edges.
7. Cut eight cuts in the middle with a knife.
8. Lift the corners to open outwards.
9. The small dough is also rolled into a round piece in turn, brushed with oil, folded up, and cut out of irregularities with a round knife. The diameter of the small dough is equal to the middle of the large dough
10. Put the small noodles in the middle of the big noodles.
11. Just like the large noodles, cut eight slits in the middle of the small noodles and pull the corners to open them outward. The opened corner should be staggered with the corner of the large dough piece. as the picture shows.
12. Round and flatten the trimmed leftovers into the middle of the dough as a stamen. Then put it in a warm and humid place for secondary fermentation.
13. The fermented dough is evenly brushed with a layer of egg liquid and sprinkled with a layer of white sesame seeds.
14. There is a piece of dough left and it is made into a red bean paste roll.
15. Preheat the oven at 180 degrees for about 25 minutes.
16. Finished picture
17. Finished picture
18. Finished picture
19. Finished picture
