Cooking Steps

1. 

   Step1:Butter softens at room temperature. Other materials are kneaded into dough. Then put it into bread machine. After a kneading procedure, add softened butter. Then press a kneading procedure. Then put it into the oven for fermentation. Fermentation method - the oven is not powered on. Put boiling water in the lower layer. Ferment for an hour.

2. 

   Step2:After fermentation, it is divided into three dough. The whole dough is about 380g. Try to divide three dough equally. Cover the bag and let stand for 15 minutes. Then take the dough, exhaust and roll it into pieces.

3. 

   Step3:2 / 3 of them should be smeared with red bean paste (made by ourselves two days ago. It's a little dry when refrigerated. A little warm water is added). The other 1 / 3 should not be smeared.

4. 

   Step4:The part with bean paste is rolled up. The other part is cut into strips. It's better to reserve more parts. I left them a little short.

5. 

   Step5:Roll up the sliver. The end is pressed down. (the reserved is short and easy to open after fermentation

6. 

   Step6:Put it in the oven after rolling. Secondary fermentation. 45 minutes or so. No need to take too long. Avoid deformation.

7. 

   Step7:Coat the surface with egg liquid after fermentation. Preheat the oven to 165 degrees.

8. 

   Step8:Middle and lower layers. Heat up and down for 15 minutes. I didn't see it when baking. The surface color is a little dark. It should be OK in less than 15 minutes. But it's soft. It tastes good.

9. 

   Step9:Here comes the finished product.