Cooking Steps

1. 

   Step1:Put yeast into warm water and stir. Pour it into flour and stir with chopsticks. Do not add water at one time. It depends on the absorption of flour. Water can be changed into milk. Milk will have milk flavor. No need to knead. Just stir directly and evenly. Cover with plastic film and ferment to twice the siz

2. 

   Step2:Knead the flour, sugar, salt, milk and Chinese dough together. Put them in the refrigerator for 20 minutes to relax. It's also convenient for the back out of the film. I knead it by hand. Those who have a toaster at home can use the toaster and flour directly. It's not easy to knead the flour by hand. Hand kneading is used to knead it back. Knead the flour almost by adding butter to continue kneading. Knead until it's smoot

3. 

   Step3:It's twice as big. In winter, when it's cold in the north, I use the fermentation method to put warm water in a basin and put the dough in the basin. It will ferment quickly.

4. 

   Step4:Divided into four parts. Exhaust. Relax for 15 minute

5. 

   Step5:Roll the dough. Put the red bean in half of the dough. Fold it. Fold it back and forth three times. Cut it from the middle. Second fermentation. 40 minute

6. 

   Step6:Preheat the oven 180 degrees. 30 minutes. Color it and cover it with tin pape

7. 

   Step7:Have you learned? Let's do it quickl

8. 

   Step8:Soak the red beans for 8 hours in advance. The water is not over the red beans. Cook them in an electric cooker. Then mix them with sugar