Cooking Steps

1. 

   Step1:Mix and blend all ingredients except butter, bean paste and a little egg mixture. Knead dough until it develops. Refrigerate for 2030 minutes.

2. 

   Step2:Slice the butter. Take out the dough. Roll it out. Spread the butter to the half of the skin. Face the half of the dough. Start kneading. Until the dough is in full phase.

3. 

   Step3:Ferment to 1.52 times of the size. Take out the air and roll the dough. Divide the dough into 6 equal parts. Cover with plastic wrap. Wake up for 15 minutes. At the same time, rub the red bean paste into 6 parts. Press and roll each dough into a circle, cover the bean paste and close down. Press the dough wrapped with bean paste. Roll it into an oval shape. Pay attention to the strength. Use a knife to cut one side of the dough. Just leak out the bean paste. On the opposite side, turn the incision downward and roll the dough.

4. 

   Step4:Put it into the oven. Put the hot water in the baking tray. Ferment it to 1.5 times at the temperature of 28 and the humidity of 85. Take out the liquid. Preheat the oven. Top 170. Bottom 180 and bake for 15 minutes.

5. 

   Step5:The surface of the bread is discolored, and the tin paper is on the back cover, so as not to bake.

6. 

   Step6:Take the plate. Cool it. There's nothing better than breaking it while it's hot.

7. 

   Step7:Is it very happy to eat the caterpillars made by myself?

8. 

   Step8:It's still soft overnight.