Cooking Steps

1. 

   Step1:Material summary. Beat two eggs into two parts of egg liquid for standby (one for kneading and one for baking

2. 

   Step2:All materials (flour, egg, sugar, salt, yeast powder, warm water) except butter and red bean paste are mixed and kneaded

3. 

   Step3:Finally, mix and knead the softened butte

4. 

   Step4:In the process of kneading, you need to knead the mask, cover it with a wet cloth or plastic wrap and ferment it in a warm place for an hour

5. 

   Step5:Ferment to twice the size. Dip your fingers in flour. The dough in the socket will not shrink. The fermentation is finished

6. 

   Step6:Take out the dough and squeeze it to exhaust. Divide it into nine equal parts. Roll it round. Cover it with plastic film and warm it for 15 minutes

7. 

   Step7:After waking up, take a dough and flatten it. Put in some bean paste

8. 

   Step8:Close the mouth, tighten it, press it down and flatten it gentl

9. 

   Step9:Slowly roll it into a longer oval shape. Don't use too much force to prevent it from flowing out

10. 

    Step10:Carefully cut the dough with a knife. Cut evenly

11. 

    Step11:Pay attention to cutting through only the upper layer. Be sure to cut slowly. Do not cut through too deep

12. 

    Step12:After cutting, roll it up from the side. It's all rolled up. It's long and cylindrical. The bottom side is facing down. It can prevent it from opening during fermentation

13. 

    Step13:Grab the two ends and close them in the middle. Tighten one end. Insert the other end and squeeze tightly

14. 

    Step14:Roll them all and put them in the baking tray. Separate them in the middle. Put them in the oven for fermentation. Put hot water under the baking tray

15. 

    Step15:After fermentation to twice the size, take out the egg brush liquid, and put it into the middle layer of the oven with a good temperature of 180 degrees. Heat up 180 degrees, heat down 170 degrees, and bake for 25 minutes

16. 

    Step16:Out of the oven. It's delicious when it's hot.