Flower bread

300g flour, 12g sugar, 2g salt, 24g corn oil, mix evenly and pour into yeast water (200g water mixed in advance with 3g yeast).

Knead into a dough and let it sit for 20 minutes.

Knead for another five minutes or so after a few minutes until the surface is smooth, place it in a bowl, cover with plastic wrap, and let it ferment for about two hours until it doubles in size.

Press the proofed dough to release the air.

Equal parts.

Take a portion and mix until smooth and rounded.

Flatten it, roll it out until it's about the size of your hand.

The portion of red bean paste is handled in the same way.

Place a layer of dough on the oiled paper, followed by a layer of red bean paste. Continue stacking in this order until finished.

Use a mold to press a small round mark in the center, then cut it into eight equal parts from the mark outward.

Make the cut in the exact center, cutting a bit deeper than the original cut mark. Then lift both sides and turn them outward twice, pressing the edges together to seal tightly.

After the second fermentation for 45 minutes, preheat the oven to 205°C with top and bottom heat, and brush a layer of whole egg wash on the areas that need to shine (do not brush on the textured parts).

Bake for about 25 minutes, the exact time depends on your own oven. If the color becomes very dark shortly after baking, cover the top with aluminum foil.

Finished product image.

Crispy on the outside, tender on the inside.