|Red bean paste||120g|
|Egg (Egg Liquid)||1|
Mix high-gluten flour, powdered sugar (20g), yeast and salt, add water and knead to form a dough.
Place the dough at room temperature (28 °) for one hour, and the dough will ferment to twice its original size.
Divide the dough that has been fermented into six equal portions, remove the butter, and ferment for 10 minutes at room temperature.
Prepare the red bean paste: Put the red beans and water into the electric pressure cooker according to the ratio of 1: 1, and press the function of “tendon beans”. This method does not need to filter the water after the pan is released, and the spoon is directly stirred to add 20g of powdered sugar into the mud.
Wrap the red bean paste in the dough and roll it into a strip with a rolling pin. Use a knife to make three knives on the dough (do not cut the head and tail)
Twist the noodles like twisting, stick the heads and tails together, and put them in the baking tray.
Before entering the oven, brush a thin layer of whole egg liquid on the surface with a brush and let the semi-finished products wake up in the unfired oven for 15 minutes.
Finally, bake for 15-20 minutes at 180 degrees, and you're done!