Cooking Steps

1. 

   Step1:Prepare all the materials. Weigh them for use.

2. 

   Step2:Put all ingredients except salt and butter into the dough bucket. Install the bucket. Start the chef. Mix the ingredients at a low speed of 23 minutes. Then mix them at a medium and high speed for 10 minutes. You can knead them to the rough film state.

3. 

   Step3:Then stop the machine. Add the softened butter and rose sea salt. If there is powder residue on the wall of the barrel, scrape it off with a scraper. Start the cook machine again for about 15 minutes. The dough can basically pull out a stronger film, and the dough is glossy and shiny but does not stick to hands.

4. 

   Step4:Put the dough into a small basin and wrap it tightly with plastic film for one fermentation.

5. 

   Step5:Ferment the dough to twice the size. Dip the forefinger with a little flour and insert it into the dough. The concave hole will not collapse or rebound quickly.

6. 

   Step6:Take out the dough. Gently press and exhaust. Relax for ten minutes.

7. 

   Step7:Weigh the dough and divide them into 12 small dough. After simple rolling, relax for 5 minutes.

8. 

   Step8:Take out a piece of dough and roll it out with a rolling pin.

9. 

   Step9:Pack 15g of bean paste. Squeeze tightly. (if you like bean paste, you can add 5g more

10. 

    Step10:Put it into the mould with the mouth closed down, cover the mould and carry out secondary fermentation.

11. 

    Step11:The second fermentation does not need too long. It can be preheated after basically relaxing for 10 minutes. The oven can be preheated at 180 ℃ and 170 ℃ for at least 10 minutes. It can be roasted for about 18 minutes.

12. 

    Step12:After baking, take out the mold immediately, demould it directly, transfer it to the drying net, cool it, and then seal it.

13. 

    Step13:Finished product phot

14. 

    Step14:Finished product phot

15. 

    Step15:Finished product phot