300 grams of high-gluten flour and appropriate amount of bean paste stuffing.

Accessories:

Sugar 35g, milk 90g, whipped cream 100g, salt 2g, yeast 3g, milk powder 15g and egg liquid 40g.

Specific steps:

1. Put all the ingredients in a bread machine or a chef's machine and knead the dough 10- 15 minutes (about 6- 10 minutes for the chef's machine), then add the softened butter pieces and knead the dough for 20-25 minutes (about10 minutes for the chef's machine)

2. You need to rub out the glove membrane or you can take it out and rub it out with your hands.

3. After setting (round), cover with plastic wrap and ferment at 25-28 degrees to double the size (about 1.5-2 hours).

4. Ventilate the dough and divide it into 8- 10 portions. Cover with plastic wrap and relax for 20-30 minutes.

5. After relaxation, roll each portion of dough into a round crust, and then add one portion of red bean stuffing.

6. Go around a circle, close a level and finish everything in turn. Fermented at the temperature of 33-38 degrees to the size of 1.5 times (about 40-60 minutes).

7. Preheat the middle layer at 180 degrees for 5 minutes and bake for about18 minutes.

8. After taking it out of the oven, put it on a drying net and dry it to room temperature before eating. If you don't eat it, you need to seal it at room temperature or freeze it.

9. Cut it open and see, it's all red bean stuffing.