Wind Chime Bread
1.
Put the ingredients except the butter into the bread machine in the order of liquid first and dry powder, and knead until the surface is smooth. Then add small pieces of butter.
2.
Continue to knead the dough until the film is formed.
3.
The dough is rounded, covered with plastic wrap, and fermented to twice its size.
4.
First take a small portion of the dough and divide it into 5 equal portions. The remaining dough is divided into 5 equal portions. The dough is vented and rounded and relaxed for 15 minutes.
5.
Take a large portion of dough and roll it into a big circle.
6.
Take an appropriate amount of red bean paste into the dough.
7.
Tighten the dough and knead it round and close it downwards.
8.
Follow the same steps to put the remaining large dough into the baking tray.
9.
Take a small portion of the dough, roll it into a circle, and make a thin slice. Use a knife to make four cuts at equal intervals.
10.
Make four more equidistant knives on the original basis. Note that these four knives are slightly shorter than the cuts made by the previous four knives.
11.
Brush the surface of the bread with a thin layer of milk, and put the prepared leaves on top.
12.
The same steps continue to make the remaining portions, and then ferment to 1.5 times larger.
13.
Sprinkle a thin layer of high-gluten flour on the surface of the bread after fermentation.
14.
Preheat the oven at 180 degrees and bake for 30 minutes. Cover with tin foil after coloring to avoid too dark color.
