Materials:

250g high-gluten flour, milk 1 10g, 30g fine sugar, 5g yeast, 30g butter, 2g salt, 50g egg liquid, and red bean paste 120g.

1. Except the butter, pour the high-gluten flour, milk, sugar, yeast and salt into the basin and stir well. Rub hard until it touches the glove film. Add butter until the dough is completely absorbed, cover it with plastic wrap after kneading, and knead the dough to twice its size. Take out the air and divide the dough evenly.

2. Each dough is about 60 grams, and it is relaxed after being rounded 15 minutes.

3. When kneading the dough, each knead 20g of bean paste stuffing.

4. After the dough is relaxed, wrap it in bean paste.

5. Wrap the bean paste around it and cover it with plastic wrap to relax 15 minutes.

6. Roll the dough filled with bean paste into an oval shape with a rolling pin, about 12- 15cm in length, and the surface is obliquely cut.

7. Turn it over and roll it up, and it will become a caterpillar.

8. The second modeling butterfly modeling: roll the dough into a circle with a rolling pin, fold it in half, then fold it in half, cut it in the middle with a knife, and then twist the cut surface into bean paste.

9. There are also horseshoe-shaped ones. Just bend the caterpillar dough. Then take it to the oven to wake it up. The temperature is 38 degrees and the humidity is 80%. It takes about an hour.

10. Brush the bread with egg liquid and sprinkle with white sesame seeds.

1 1. Bake in the oven 175 degrees for 20 minutes.

12, out of the furnace