Red bean paste bagel debut

Ingredients: 130g high-gluten flour, 100g red bean paste, 65g milk, 15g granulated sugar, 12g butter, 6g fresh yeast, 1g salt, half an egg.

Pour all ingredients except butter and red bean paste into the bread machine's mixing bucket and start the kneading program.

Knead the dough until smooth, then add the softened butter and continue kneading.

The dough can stretch into a thin film,

Roll into balls, place in a large bowl, cover with plastic wrap and let ferment.

The dough has doubled in size and fermentation is complete.

Let the dough rest, divide it into 4 equal parts, roll into balls, and let relax for 10 minutes. Do the same with the bean paste, dividing it into 4 equal parts.

Take a portion of dough and flatten it, then wrap the bean paste inside.

Pinch the opening tightly, with the opening facing downward.

Roll it out into thin sheets with a rolling pin,

Make a surface incision, with the filling exposed, being careful not to cut all the way through.

Flip it over and roll it up from top to bottom.

Press the bottom interface firmly, and press one end into the other end and pinch tightly.

Place into the baking pan, ferment until doubled in size, and brush the surface with egg wash.

Place in the oven, middle rack, top and bottom heat at 175°C, bake for about 15-20 minutes.

Golden on the surface, fresh out of the oven.