Ingredients

300 grams of high-gluten flour

20 grams of milk powder

140 grams of milk

One egg 50g

3g salt

25g sugar

3g yeast

25g butter

Red bean paste 200 grams

Procedure steps

1. Use a bread machine to knead the dough smoothly using the post-oil method.

2. Knead the dough until a glove film can be formed, or a hole with jagged edges can be drawn.

3. Once the bread is sealed in the bread machine, the bread will expand about 2 times. Use your finger to gently poke a hole and it will not shrink back. It will be completed in one rise.

4. After deflating and shaping, roll the dough into an average of 8 pieces, and roll the bean paste filling into 8 filling balls.

5. Roll the dough into a round shape and put the bean paste filling into it.

6. Use the bun technique to wrap, pinch, seal, and press into a flat round.

7. With the seal facing down, roll it into a tongue shape.

8. Use a knife to gently cut out a pattern of about 1cm. Be careful not to cut it, just cut until the bean paste can be seen.

9. Start rolling from the long side.

10. Roll it into a roll and seal both ends tightly.

11. Roll them all into rolls, seal them downwards, and place them evenly on the baking sheet, paying attention to leaving some space between each one.

12. Place it in a warm and humid place and let it rise for the second time until it has doubled in size. When the second time is completed, brush the surface with egg wash.

13. After preheating the oven, set the middle level to 180 degrees and bake for about 20 minutes, until the skin is golden.

14. Store in a sealed container after cooling in the oven.

15. Golden in appearance, soft and delicious, with clear layers and strong milky flavor.

16. The happy bug breakfast begins!