How to make whole wheat bean paste bread rolls

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  1. Prepare the ingredients, high-gluten flour and whole wheat flour Mix and weigh

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  2.Except for butter and bean paste filling, put everything else into the bread bucket , put salt and sugar diagonally, put yeast in the middle, knead for 20 minutes

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  3.Cut the butter into small pieces and put it into the bread bucket, and continue kneading the dough for 30 minutes until it reaches the expansion stage

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  4.Place the dough directly in the bucket to ferment until it doubles in size, then knead again for a few minutes to deflate the dough

• 5. Divide the dough into 6 portions, wrap in plastic wrap and let rest for 20 minutes

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  6. Divide the bean paste filling into 28 grams, a total of 6 pieces, and form into balls

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  7. Roll the relaxed dough into cakes

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  8.Middle Put the bean paste filling

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  9.Close the mouth downward and press it flat with your hands

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  10.Use a rolling pin to roll into an oval pancake

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  11.Use a knife to score a slit in the left half of the pancake.Do not cut it completely, just cut the top layer of skin

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  12.Turn over to the other side, roll up, and tuck both ends downward

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  13. Put everything on the baking sheet, leaving a gap in the middle

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  14. Ferment until doubled in size, brush with egg wash, preheat the oven to 180 degrees, and leave the middle rack for 20 minutes

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  15.After baking, take it out to cool, then seal and store