Cooking Steps

1. 

   Step1:According to the general bread making method, all the materials used for making bread are kneaded into dough. Knead until the film can be pulled out. Ferment at room temperature to 2.5 times the size (about 1 hour at 28 ℃). Remove the air from the dough and divide it into 5 parts. Knead into small round dough. Ferment for 15 minutes.

2. 

   Step2:Take a dough that has been fermented in the middle. Press it flat and wrap in 25g red bean paste.

3. 

   Step3:Wrap the dough with red bean paste. Close it and put it on the chopping board. Use a rolling pin to roll it into a long oval shape.

4. 

   Step4:As shown in Fig. 4, cut the long ellipse vertically for 4 times. Do not cut the head and tail.

5. 

   Step5:Cut the dough. Hold both ends. Twist it as shown in Figure 5.

6. 

   Step6:Make a single knot of the twisted dough, as shown in Figure 6.

7. 

   Step7:Put the knotted roll into a 10cm diameter bread paper holder. After shaping all dough in turn, put it into the environment with temperature of 38 ℃ and humidity of more than 80% for final fermentation until the dough becomes twice the original size (about 40 minutes).

8. 

   Step8:Brush a layer of whole egg liquid on the surface of the fermented dough. Put it into the preheated oven of 180 degrees. Bake for about 15 minutes. When the surface of the bread turns golden, it will be out of the oven.