1. Prepare the required ingredients
2. Mix flour, 30g fine sugar, 3g salt, 1 egg, 25g live yeast, add 60ml milk, 60ml fresh cream and knead until the dough is smooth
3. Add 20g butter softened at room temperature and continue to knead the dough until it is smooth and tough
4. Cover the container with a damp cloth for the first 45 minutes of fermentation in a warm environment, and the dough will rise to twice its original size.
5. Take the dough and knead out the air and divide it into 4 equal parts. Cover it with a wet cloth and let it relax at room temperature for 15 minutes.
6. Roll the loose dough into an oval shape with a rolling pin and spread it evenly with red bean paste
7. Take the noodles and roll them into a roll, sauté them into a toast mold, cover them with a damp cloth and place them in a warm environment for the second 45-minute fermentation
8. Brush the surface of the dough evenly with egg liquid
9. Put the toast dough in the oven and bake on a medium heat of 160 degrees for 40-50 minutes.
Tips:1. If the amount of dry yeast is 5g, it needs to be mixed with warm milk before adding to the flour
2. Don't roll the dough too tightly, leave some room for fermentation and expansion
3. When putting the dough in the mold, there may be some space between each dough
