Cooking Steps

1. 

   Step1:All dough ingredients except butter are put into the bread bucket. Start the bread machine and flour program.

2. 

   Step2:Knead until the dough is smooth. Add butter. Continue kneading.

3. 

   Step3:Knead until the dough can be pulled out like a picture mask. Fresh-keeping film covers the base fermentation.

4. 

   Step4:The basic fermentation (room temperature: 27 ℃. 55 minutes) is twice and a half large. The finger sticks to the flour to poke the hole, does not retract and does not rebound. The fermentation is ended.

5. 

   Step5:Take out the dough. Squeeze and exhaust. Divide the dough into 7 equal parts. Roll. Cover and relax for 10 minutes.

6. 

   Step6:45 grams of bean paste filling each.

7. 

   Step7:Take a dough and wrap it in bean paste.

8. 

   Step8:Gently lift the four corners with your hands and squeeze the necks tightly.

9. 

   Step9:Put in the baking tray in turn. Brush a layer of water gently in the middle of the dough. Then dip one end of the dough stick with water and dip white sesame seeds in the middle of the dough. Press once in turn. Cover the dough with plastic film for secondary fermentation (room temperature 28 ° 40 minutes).

10. 

    Step10:The dough is twice as big as the end of fermentation.

11. 

    Step11:Put it in the middle and lower layers of the oven. Use a clean baking tray. Put oil paper on the bottom. Spread it on the fermented dough. Press twice. Bake the upper and lower tubes 180 degrees for 20 minutes. Please preheat the common oven for 190 ℃ 8 minutes in advance. Bake for about 18 minutes.

12. 

    Step12:It can be demoulded after being discharged from the furnace. Put it on the cooling frame to cool thoroughly.

13. 

    Step13:Finished drawing. Very soft.

14. 

    Step14:Finished drawings.

15. 

    Step15:Finished drawings.