Cooking Steps

1. 

   Step1:In addition to butter and yeast powder, other main ingredients are put into the basin and the dough. The first level is kneaded until there is no dry powder. The second level is kneaded (the weather is hot. Please refrigerate the milk before using it. The yeast powder is put later for better dough fermentation.)

2. 

   Step2:Knead until you can pull out the film. About 15 minutes. Add butter and yeast powder in this state. The same way as the previous kneading method. Knead for 10 minutes until the butter is completely absorbed. Then knead for another 10 minutes.

3. 

   Step3:You can pull out a better film.

4. 

   Step4:Roll it into a bowl for basic fermentation.

5. 

   Step5:Fermentation is twice as big.

6. 

   Step6:The exhaust gas is divided into 12 equal parts.

7. 

   Step7:Roll round. Cover with plastic wrap and wake up for 10 minutes.

8. 

   Step8:It's filled with bean paste at this time.

9. 

   Step9:Wake up. Take a piece of dough, roll it flat, and put the bean paste on it.

10. 

    Step10:In the last round state.

11. 

    Step11:Take out the mold.

12. 

    Step12:Put the wrapped dough into the mold. Put the closing in at the bottom.

13. 

    Step13:For the second fermentation, the temperature is 36 ℃, the humidity is 75, and the original One point five Double the size.

14. 

    Step14:Brush with milk liquid (whole egg liquid). Decorate with your favorite black and white sesame, crispy grain, or almond slices.

15. 

    Step15:Preheat the oven 170 degrees in advance. Bake the middle layer. 170 degrees. 1517 minutes.

16. 

    Step16:Baking.

17. 

    Step17:Bake it out.

18. 

    Step18:Delicious. The lovely little bread is finished.