Cooking Steps

1. 

   Step1:First make the yeast head. Mix all the materials evenly. Cover with plastic film and refrigerate for 2024 hours. PS - add 50g of water, do not clear the scale and pour 1g of yeast directly. It is too light. Sometimes the scale does not display.

2. 

   Step2:The egg (I left half of the yolk to brush the surface later. If not, it can be added to the kneading surface) add water, sugar and yeast, mix them evenly, and then pour in the high gluten flour. Then pour the salt on the high flour. Stir it a little.

3. 

   Step3:Add the yeast. Pour it on the chopping board and start to knead the dough.

4. 

   Step4:Knead until there is a thick film and add softened butte

5. 

   Step5:Continue to rub the glove film. Put the dough into the oven and ferment it to twice the size. Put hot water under it (if hand kneading won't produce the glove film, please refer to my last recipe. There is a detailed explanation on how to produce the film by hand

6. 

   Step6:After fermentation, it is divided into three equal parts, rounded and with the mouth facing u

7. 

   Step7:You don't need to relax. Roll it into an oval shape and roll it up. If you feel sticky, you can use less oil or flour. But not more. I didn't use anything. With the help of a scraper.

8. 

   Step8:After rolling, it needs to be relaxed for 1015 minutes. Cover with plastic wra

9. 

   Step9:Roll it out again. Spread a thin layer of bean paste and honey bean

10. 

    Step10:Roll it up. Put it in the toast bo

11. 

    Step11:Put it into the oven and ferment until it is eight minutes full. Take out the surface and brush a layer of egg liquid. When brushing the egg liquid, preheat the oven 180 degrees at the same time

12. 

    Step12:Put the bottom layer of the oven 180 degrees for 30 minutes. The surface color is satisfactory. Put the tin paper on the back cover. This time I want the tender color. So I will cover the tin paper in five minutes.

13. 

    Step13:Shake it out of the oven and release it immediately. Pour it on the baking net. Cool it to hand temperature, bag and seal it. Cool thoroughly and slice agai

14. 

    Step14:It's soft. It's delicious. It's still soft the next day.

15. 

    Step15:Detai