Cooking Steps

1. 

   Step1:Medium production - mix yeast and water first, then add flour and mix well, then ferment. I use the oven to ferment. 35 degrees. 1 hour and 15 minutes.

2. 

   Step2:Divide the medium dough into small pieces (very sticky. Handle with a scraper). Add materials other than butter into the main dough. Mix well. Add the butter to the mask. It took me only 2 minutes before and after using meishanpin this time. Round the dough. Relax for 30 minutes. My dough is very sticky this time. Don't add any flour. Dip a little flour on the table and hands. Pat the flour on the surface of the dough. Then fold the dough in.

3. 

   Step3:Take some red bean stuffing and divide it into 8 parts on average. Round. Spare.

4. 

   Step4:The relaxed dough is divided into 8 parts. Then round. Relax for 15 minutes

5. 

   Step5:Roll the dough round, turn it over, add in the red bean filling, and close it.

6. 

   Step6:I took out the refrigerator too late this time. It's a little hard. The shape is not ideal. Then the dough is fermented twice. I'm baking in the oven for 30 minutes. 30 degrees. It is recommended to ferment in the oven. If there is no fermenting function, put a pot of warm water in the oven. The fermentation can be completed in 3040 minutes.

7. 

   Step7:At the end of fermentation, brush the egg liquid, and then dip one end of the rolling pin into the water. Dip in the sesame seeds and press them gently on the dough. Meanwhile, preheat the oven to 180 degrees. Bake for 15 minutes.