1. Prepare ingredients. 250g high-gluten flour, 45g sugar, 1g salt, 4g yeast powder, 1 egg, 110ml milk, 35g butter, 300g red bean paste.
2. Put high-gluten flour, sugar, salt, yeast powder, eggs, and milk into the bread machine, select the kneading button, and knead until the surface of the dough is smooth (about 20 minutes).
3. Put the butter in the bread machine. Knead until the butter is fully absorbed and the dough can be pulled out of the film.
4. The dough is fermented for the first time and fermented to twice its original volume.
5. Take the dough out of the bread maker and press the dough with your fist to expel gas.
6. Divide the dough into eight small doughs of the same size (each dough weighs about 65 grams). Then cover it with cotton cloth and let it sit for about 15 minutes.
7. Roll the small dough into a rectangular dough of 8cm*15cm.
8. Take an appropriate amount of red bean paste and roll it into 15cm-long strips. Place them on the dough and roll up the dough from one side. Then use a spatula on the other side to cut into small strips as wide as the interval, as shown in the picture.
9. Roll the cut small strips on the whole noodle one by one, as shown in the picture.
10. Connect the whole noodles end to end, stick them together to form a dough ring, and place them in a baking tray for the second fermentation, and ferment to twice its original volume.
11. Put the whole plate of fermented bread into the preheated oven, and bake it for 15 minutes at 170 degrees.
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