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Prepare the ingredients and soften the butter. -
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2. Put all the ingredients except butter, black sesame seeds and honey red beans into the bread machine and knead the dough. -
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3. After kneading into a ball, add softened butter and continue kneading. -
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4. Knead into a smooth and delicate dough, add black sesame seeds and knead evenly. -
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5. Roll into a ball for basic fermentation, about 1 hour, until it doubles in size. -
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6. Divide the dough into 3 portions, roll into round balls and cover with plastic wrap to rest for 10 minutes. -
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7. Take a piece of dough, roll it out into a rectangle, and spread an appropriate amount of red beans on it. -
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8. Pinch the upper and lower parts toward the middleseal. -
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9. Place dotted red beans on the seams. -
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10. Pinch the seal up and down. -
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11. Punch down the edges and place on the cut baking paper. -
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12. In the kitchen 9055 gold plateCover with a fermentation cloth to limit the dough from gaining weight. The extra gaps in the baking pan can be covered with something suitable. I used a mineral water bottle. -
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13. Oven at 35 degrees and ferment for about 50 minutes. -
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14. Bake on the middle shelf of the Baicui oven at 220 degrees for 20 minutes, and cover with tin foil according to the coloring. -
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Remove from the mold and let cool.