1. Knead all ingredients except butter into a smooth dough, add small pieces of butter and knead until the expansion stage.
2. Ferment in a warm and moist place to double the size. Dip your fingers with flour to poke holes without rebounding or collapsing. Fermentation is complete.
3. Use a rolling pin to gently roll out the dough to exhaust air, and roll out the dough into a tongue line
4. Rub the red bean paste into a strip and place it in the middle of the dough
5. Squeeze the mouth tightly
6. Bend both ends of the dough, pinch it tightly, and put it into the mold
7. Ferment in a warm and moist place to double the size, brush a layer of egg liquid on the surface, and then sprinkle with shredded cheese
8. Put it in the middle and lower layer of the preheated oven, bake at 170°C for about 20 minutes, the color is satisfactory, and the tin foil is covered. After the oven is hot, it will be removed from the mold.
Tips:Note that you must squeeze the mouth tightly, and cover with tin foil in time.
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