Ingredients High-gluten flour 300g milk powder 20g milk 140g one egg 50g salt 3g sugar 25g yeast 3g butter 25g red bean paste 200g Method Step 1. Use a bread machine to knead the dough smoothly.

2. Knead the dough until a glove film can be formed or a hole with jagged edges can be drawn.

3. Once the bread is sealed in the bread machine, the bread will expand about 2 times. Use your finger to gently poke a hole and it will not shrink back. Once the bread is done, it will be ready.

4. After deflating and shaping, roll into 8 dough balls on average, and roll the bean paste filling into 8 filling balls.

5. Roll the dough into a round shape and put the bean paste filling into it.

6. Use the bun technique to wrap, pinch, seal, and press into a flat round shape.

7. With the seal facing down, roll it into a tongue shape.

8. Use a knife to gently cut out a line of about 1cm, be careful not to cut it, just cut until you can see the bean paste.

9. Start rolling from the long side.

10. Roll it into a roll and seal both ends tightly.

11. Roll them all into rolls, seal them downwards, and place them evenly on the baking sheet, paying attention to leaving some space between each one.

12. Place it in a warm and moist place and let it rise until it has doubled in size. When the second rise is completed, brush the surface with egg wash.

13. After preheating the oven, set the middle level to 180 degrees and bake for about 20 minutes, until the skin is golden brown.

14. Store in a sealed container after cooling in the oven.

15. Golden in appearance, soft and delicious, with clear layers and strong milky flavor.