Jujube Paste and Red Bean Paste Toast (Single Fermentation)

Mix all the main ingredients except yeast, salt, and corn oil, knead until there is no dry flour, cover with plastic wrap, and refrigerate overnight (water method, instant noodle) or let sit at room temperature for more than 30 minutes.

After the dough has been left to rest for a long time, gluten naturally forms, and there is no need to knead the dough; you can directly stretch it by hand to make a thick and very elastic sheet. After taking out the dough, first add yeast and knead until the yeast dissolves and there are no granules, then add salt and knead until the salt dissolves, and finally add corn oil and knead until fully extended. At this stage, the surface of the dough is smooth and fine, and you can stretch out a thin membrane that is not easily broken (glove membrane).

The dough does not need to ferment. Divide it into 2 portions, shape them into balls, cover with plastic wrap, and let rest for 15 minutes. Divide the filling into 2 portions as well.

Roll out the dough separately, wrap in the filling, place the seam side down, and cover with plastic wrap to rest for 10 minutes.

Roll the dough filled with the stuffing into a rectangular sheet about 1 cm thick, 45 cm long, and 25 cm wide (roll evenly from the center outwards to prevent the filling from being unevenly distributed in the dough, which could result in some parts having only dough and no filling when cut). Use a sharp small knife to make uniform diagonal cuts on the surface (so the filling is visible). The more evenly the surface is cut, the more attractive the finished product will look.

Sprinkle a little flour on the cut surface to prevent the cut surface from sticking to the kneading board when flipping or folding, which would affect the appearance of the pattern.

Flip it over, and fold up the bottom in the middle.

Fold down from the top into three layers.

Fold the left and right sides toward the center.

Flip it over.

Put it into the toast box.

Ferment until it is 80% full (check the fermentation by its condition, not the time), brush the surface with egg wash, and sprinkle some white sesame seeds.

Place in a preheated oven on the bottom rack, using both top and bottom heat, bake at 130°C for 30 minutes. Cover with aluminum foil after about 6 minutes to prevent the surface from browning too much (the required time and temperature should be determined based on your own oven).

Take it out immediately after baking, unmold it, and place it on a cooling rack to cool slightly on its side (to avoid sagging or collapsing).

When there is still residual heat, put it into a sealed freshness bag for storage.

Thin skin with a fibrous texture, fluffy and soft.