Weigh all the materials, raise the beech U10 and flour machine cylinder, make thick film and add butter.
two
The glove film can be released.
three
Relax for 20 minutes.
four
Roll it into olive shape.
five
Turn it over to form a trapezoid.
six
Spread the bean paste filling and roll it up to close the mouth.
seven
After 20 minutes of cold storage, the dough will be rolled flat. The purpose of cold storage is to make the dough firmer and easier to cut with a knife, and the filling will not stick everywhere after cold storage.
eight
Cut the bean paste evenly into three pieces, and start to weave the bean paste face up.
nine
After editing, fold it from the third position.
ten
A rectangular pattern.
eleven
Put into the toast box and ferment for more than 9 minutes. As shown in the figure, brush the egg liquid and prepare to bake in the oven. The T38 is started to preheat at 200 ℃.
twelve
The wind speed is 160 ° C and the time is 35 minutes.
oneWeigh all the materials, raise the beech U10 and flour machine cylinder, make thick film and add butter.
twoThe glove film can be released.
threeRelax for 20 minutes.
fourRoll it into olive shape.
fiveTurn it over to form a trapezoid.
sixSpread the bean paste filling and roll it up to close the mouth.
sevenAfter 20 minutes of cold storage, the dough will be rolled flat. The purpose of cold storage is to make the dough firmer and easier to cut with a knife, and the filling will not stick everywhere after cold storage.
eightCut the bean paste evenly into three pieces, and start to weave the bean paste face up.
nineAfter editing, fold it from the third position.
tenA rectangular pattern.
elevenPut into the toast box and ferment for more than 9 minutes. As shown in the figure, brush the egg liquid and prepare to bake in the oven. The T38 is started to preheat at 200 ℃.
twelveThe wind speed is 160 ° C and the time is 35 minutes.
thirteenThe color is very uniform.
fourteenLet it cool and wait for food.