Red bean paste pattern bread

For the post-oiling method, put all the ingredients except butter and sunflower seed bean paste into the bread machine and start the kneading process until the end. Add room temperature butter and start dough kneading cycle until finished. (Republic twice)

The dough will rise automatically in the bread machine until it doubles in size.

Take out the fermented dough, deflate it, divide it into two equal parts, cover it tightly and let it rest for 10 minutes.

Take a piece of dough and roll it into a round piece the size of an 8-inch cake mold. (It is easier to use oil paper underneath)

Spread bean paste on, leaving a circle around the edge without spreading bean paste.

Roll out another piece of dough to the same size as the first piece of dough. Cover the bean paste dough sheet. Pinch the edges tight.

Take a small bowl and make a circle in the middle of the dough.

Button it up like this.

Use a knife to make 4 equal cuts on the edge.

Make two additional cuts in each incision.

All add up to two knives.

Finally, use a knife to make a cut in each incision to complete.

Finish by twisting each cut upward in one direction. Put it into the oven and turn on the fermentation setting to ferment for the second time until it doubles in size. Put a cup of warm water in the oven to maintain humidity for fermentation.

Prepare two teaspoons of sunflower seeds. If not, you can use black sesame seeds.

Take out the fermented dough and lightly brush the surface with egg wash.

Sprinkle sunflower seeds in the middle. Preheat the oven to 180 degrees for 10 minutes.

Place the shaped dough into the middle rack of the oven and bake at 180 degrees for 15 minutes.

Finished product. Store in a sealed container when cool to lukewarm.

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