1.Ingredients required (the original recipe is 165g water, I only got 145g, Reserve 20g and add water later according to the dough)

2.Pour in all dough ingredients except butter Pour into a bread machine and stir until smooth,

3.Add butter and stir,

4.Put the dough into the bread machine for fermentation.(In summer now, you can ferment indoors at room temperature) Let the dough ferment until it doubles in size.

5.
Divide the fermented dough into small doughs, roll them into balls, and cover them Let the plastic wrap rest for 15 minutes.

6. During the relaxation process of the small dough, divide and knead the bean paste filling into Small round ball.

7. Pat the loosened dough with the palm of your hand (smooth side facing down).Let the air out of the dough, wrap in bean paste, and tighten the seal.

8. Flatten the wrapped buns with your palms and roll them into an oval with a rolling pin Shape

9. Make a few cuts on the surface of the bread without cutting it

10.Turn over and roll up from one side into a long strip.

11. The bean paste strips should face upward, form a ring, and be arranged neatly on the baking sheet.

12. Place at room temperature for final fermentation, about 2 times the original size , brush the bread surface with egg wash.
12.Preheat the oven in advance, place the baking sheet with the bread on the middle shelf of the oven, turn the heat up and down, and bake at 180 degrees for 23 minutes.(When baking, adjust the time according to the temperature of the oven.)

13. Preheat the oven in advance , place the baking sheet with the bread on the middle shelf of the oven, turn the heat up and down, and bake at 180 degrees for 23 minutes.(When baking, adjust the time according to the temperature of the oven.)

14.Finished product