Cooking Steps

1. 

   Step1:Put ingredients other than butter into the mixing basin. First, knead the dough in the first gear until there is no dry powder. Then knead it in the second gear for 10 minutes. The dough is in a thick film state.

2. 

   Step2:Add butte

3. 

   Step3:Knead until you can pull out a better hand film. It doesn't need to be in a complete stage.

4. 

   Step4:Cover with plastic film. Put it into the fermentation tank. Ferment at 28 degrees.

5. 

   Step5:Twice as big.

6. 

   Step6:Divide the dough into 6 equal parts, exhaust, knead, cover with plastic wrap and wake up for 10 minutes.

7. 

   Step7:Red bean paste 3540 grams each. Reunion. Dough wake up. Take a piece. Flatten. Put on bean paste filling.

8. 

   Step8:Shut up. Pack all the bean paste. Wake up for another 10 minutes.

9. 

   Step9:After waking up, the dough rolled out like in the picture.

10. 

    Step10:Cut the face with a knife.

11. 

    Step11:Flip.

12. 

    Step12:Roll up.

13. 

    Step13:Rolled up.

14. 

    Step14:Put in the paper tray for the second fermentation. Temperature: 36 ℃. Humidity: 80.

15. 

    Step15:Ferment for about 3040 minutes. It's better than the original One point five Double the size. Brush on the egg liquid. If not, it's the same with the butter.

16. 

    Step16:Preheat the oven to 180 degrees. Place in the middle and lower layers of the oven. Bake at 180 degrees for 18 minutes.

17. 

    Step17:Finished product.