1. Knead all the dough materials into a dough, put it in the refrigerator and ferment for 17 hours, take it out 1~2 hours in advance, and continue to ferment to 2.5 times at room temperature.
2. Tear the middle kind of dough into small pieces, throw it into the bread machine together with the main dough material and knead until fully expanded
3. Take out the dough, cover the surface with plastic wrap, relax for 30-40 minutes, vent, roll out into a rectangle, and spread red bean paste on two thirds of the right side of the rectangle
4. Fold the left third to the middle, then fold up the right one, divide it into three, braid it into braids, press the two sides tightly, and fold the braided braid in half
5. Put in the toast mold, cover the surface with plastic wrap, set the oven to 40 degrees, put a cup of boiling water inside, put the toast box in the oven for final fermentation, until 8 minutes full, the fermentation is over, and the surface is brushed with egg liquid
6. Preheat the oven for 180 degrees, the lower layer is 40 minutes, and the surface should be covered with tin foil in time (the shiny side faces outward)
7. Take it out and let it cool immediately after it’s out of the oven, and pack it into a bag after it’s cooled.
