1. Prepare the materials needed for the noodles
2. Pour the yeast into the high flour
3. Pour the milk while stirring
4. Knead into a dough (you just need to dissolve the yeast)
5. Cover with plastic wrap and ferment for 12-17 hours in cold storage
6. Prepare the ingredients needed for the main dough
7. Mix all the main dough ingredients except butter
8. Tear the fermented seed noodles into small pieces and add them to the main dough material, knead the noodles together, add butter when the fascia is slightly lifted and continue kneading
9. Until the membrane is pulled out
10. Arrange the dough and round it
11. Cover with plastic wrap and relax for 15 minutes
12. Roll out the loose dough roughly into a rectangle
13. Smeared with red bean paste
14. Roll up from top to bottom
15. Slightly flatten
16. Use a spatula to cut from the bottom up, do not cut the top edge
17. Twist it into a figure of 8 and pinch it tightly
18. Put it into the mold, pinch it tightly, put it in the oven for fermentation, the temperature is about 38 degrees, and put a bowl of hot water to ensure the humidity
19. Take out to double the size, preheat the oven
20. Put it in the preheated oven at 160 degrees for 30 minutes
Tips:The temperature is for reference only. The mold is a six-inch hollow mold
