Cooking Steps

1. 

   Step1:All ingredients except butter and stuffing can be mixed and kneaded by chef or by hand (actually the same way as bread). At this time, the butter can be defrosted at the same tim

2. 

   Step2:After kneading to the expansion stag

3. 

   Step3:Add the butter softened in advance and continue kneadin

4. 

   Step4:Knead to the full expansion stage and then knead into a circle and put it in the warm place to start fermentation (is this the legendary fingerprint film

5. 

   Step5:Ferment to twice the siz

6. 

   Step6:The fermented dough is divided into equal amount of dough - wake up for 15 minutes - this recipe is about 10 pieces of normal size. Don't be misled by the picture, because I have made a double amount

7. 

   Step7:After the dough is flattened, put in the red bean paste. It's Japanese red bean cake

8. 

   Step8:Close and squeeze (like wrapping) the bottom down as shown in the figur

9. 

   Step9:Put in salad dressing and meat floss, it's Japanese meat floss cak

10. 

    Step10:Wrap all dough in turn and cover with plastic film to continue fermentatio

11. 

    Step11:Ferment until it is obviously big and fluffy. The picture shows the good appearance after one hour fermentation in the oven

12. 

    Step12:Sprinkle sesame seeds on the dough surface (don't ask if I can use black sesame seeds

13. 

    Step13:Press the oiled paper on the back cover slightly, then take another baking tray and press it on the oiled pape

14. 

    Step14:If the baking tray is non stick, you can save oil paper and put it on the dough and press it gently

15. 

    Step15:After the oven is preheated, 180 ℃ for 17 minutes (my oven temperature is 10 ℃ lower

16. 

    Step16:After baking, you can eat the hot red bean sauce and the crisp and soft shell. It's not too delicious

17. 

    Step17:Finished product drawin