1. Put all the ingredients except butter and red bean paste into the bread machine
2. Knead until the thick film can be pulled out, then add butter to continue kneading
3. Knead it to pull out a thinner film
4. Waiting for fermentation
5. After the dough is 2.5 times larger, let it ventilate, divide into 6 portions, knead and let stand for 15 minutes
6. Roll out and squeeze the red bean paste
7. Roll up and cut in the middle
8. Cross-twisted
9. Place in a baking tray, brush with egg yolk liquid and wait for 2 fermentations
10. The bread dough is again 1.5 times the size, the oven is preheated 180 degrees, and the fire is up and down for 15 minutes. After the middle is colored, you can cover with tin foil and continue to bake
11. The toasted bread can be put into a fresh-keeping bag and sealed at room temperature after it is warm.
Tips:The method of soup: 20 grams of high powder and 100 grams of water, boil on low heat until obvious lines appear, turn off the heat, and put it in the refrigerator overnight before use. The biggest difference between soup bread and other breads is that starch gelatinization increases water absorption, so the texture of bread is soft and elastic, which can delay aging.
