1. Put the ingredients except butter into the bucket of the bread machine and activate the kneading button to knead for 15 minutes.
2. .Add butter and knead for 15 minutes, knead until the dough comes out of the glove film
3. Seal and ferment to 2 times the size.
4. .Take out the dough and gently press to exhaust. Roll the dough into a 20X30 rectangle,
5. Two-thirds of the area is covered with red bean paste, and the edges are left blank.
6. Fold the side without bean paste to one third inward,
7. Fold it again.
8. Gently roll out the rectangle up, down, left and right.
9. Fold the two sides inward to the middle,
10. Fold in half again. Cover and wake up for 15 minutes.
11. Roll out the rectangle again
12. Cut into 11 strips, don't use the two side strips, take the beautiful 9 strips in the middle.
13. Three braids
14. The patterned surface is tiled upwards,
15. Pinch the two ends tightly, and put the two ends into the bottom into the mold.
16. Weave 3 braids, put them in the toast box, and use other molds to bake the remaining 2 leftovers.
17. Put the plastic wrap on the mold into the oven to ferment at 38 degrees to 9 minutes full. If you do not cover the film, please put a bowl of hot water in.
18. Remove the mold and close the lid. Preheat the oven up and down at 155 degrees, put the mold in the preheated oven and bake for 50 minutes.
19. Take out the mould immediately after baking, shake it twice, pour out the bread, put it on the cooling net and cool it naturally and keep it sealed.
Tips:The dough must be kneaded out of the film, and the stuffed bread will ferment slowly and have a low explosive force. It must be fermented in place to fill the mold.
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