1. Weigh the ingredients for later use.
2. Pour yogurt into the bread bucket.
3. Put the liquid part outside the butter into the bread bucket, and place the salt and sugar diagonally. (Put half an egg)
4. Finally, add the high flour, and then bury the yeast in the flour.
5. Choose two kneading procedures and mix them into dough. Put the butter that has softened at room temperature into it, and continue the two kneading procedures.
6. Until the butter is completely integrated with the dough.
7. After the basic fermentation is over, the dough will double its size.
8. Take out the dough, press and pat the air and let it stand for ten minutes. Divide equally into six parts. Cover each portion with plastic wrap and let it stand for a while.
9. Take a dough and roll it into an oval shape. Spread it with red bean paste, leaving space around it. Roll up into a roll from top to bottom.
10. After the dough is rolled up, put it in the baking tray, leaving space between the dough. Carry out the second fermentation. I chose to use the oven to ferment, put in a bowl of boiling water, and then put the baking tray on the grill to ferment for 40 minutes.
11. The surface of the second fermentation dough is coated with a layer of egg liquid, and the oven is preheated to 160 degrees for 5 minutes. After setting for 25 minutes, place the baking tray on the lower layer, and remember to cover a layer of tin foil after baking until the surface is colored to avoid excessive color on the surface.
12. Satisfied with the color.
13. After the bread comes out of the oven, take it out of the mold while it is hot, and place it on a drying rack to cool. Store in a fresh-keeping bag. The red bean paste is made by ourselves, which greatly reduces the amount of sugar and is healthier.
14. Look, the drawing is very good. Fluffy and soft.
Tips:1. The temperature difference of each person's oven is different, please set according to the power of your own oven.
2. The fillings inside can be arbitrarily matched. Coconut and honey beans are both good choices.
