1. Make the soup first, add the water to the high powder and mix well without particles. Heat it over water to form a transparent paste and immediately leave the water, stirring constantly. After spreading it cool, add plastic wrap and put it in the refrigerator overnight.
2. Mix the ingredients except butter and red bean paste (including soup) in the auxiliary ingredients. Mix the yeast with warm water and let it stand for five minutes until a layer of bubbles floats on the surface. Add flour and knead until the surface is smooth.
3. Add butter and knead until it expands, and it can be pulled into a film
4. Cover with plastic wrap and ferment at room temperature until it is 2-2.5 times larger than the original.
5. Dip a little flour with your hands, and the dough will finish fermentation without shrinking.
6. After the dough is vented (press the dough lightly by hand), divide it into 15 small balls, cover with plastic wrap and relax for the first time for 15 minutes.
7. After loosening, roll out into a circle, put the red bean paste in the middle, and put the mouth down into the mold
8. Put a pot of hot water in the oven at the bottom for the second fermentation. The volume is twice as large as the original and can be taken out, and the surface is brushed with egg liquid. Preheat the oven at 180 degrees for ten minutes.
9. Heat the oven up and down at 180 degrees and bake for 20-25 minutes.
10. The temperature of each oven is different. You should observe the coloring of the bread halfway, and feel that the color is almost the same, and the surface can be covered with tin foil.
11. While waiting for fermentation, I also made red bean tart
The water absorption of flour varies, so you have to control it when you add water or milk. After the bread is colored, it should be covered with tin foil to prevent the baked color from overheating. It is best to keep the soup in the refrigerator overnight, if you make too much, you can also put it in the refrigerator, as long as it doesn't turn gray, you can use it. Pay attention to the temperature when making soup and heat it over water, otherwise the batter will become overcooked and turn into a dough. The transparent paste should be left out of the water and let cool. It is best to put it in the refrigerator overnight before using it.