1. Soften the butter, pour flour, milk, sugar, eggs, edible salt, and yeast into the bread machine in turn, and set it to automatic kneading and fermentation mode.
2. Prove for an hour to make the dough about twice as large.
3. Divide the dough and red bean paste into even 6 small portions and knead them into round balls.
4. Press the dough into a round shape and wrap it in red bean paste.
5. Put the mouth down, wrap it into a ball and squeeze it slightly.
6. Roll out the wrapped bean paste dough into a tongue shape. Be careful not to press the filling out too hard. After pressing, use a knife to make even cuts on the surface, paying attention to only the surface layer.
7. Turn it over after drawing, roll it up from bottom to top, roll it up and circle it into a circle.
8. Put in the oven for second fermentation, 35 degrees for 50 minutes.
9. Take out the fermented bread, brush a layer of egg yolk liquid, and preheat the oven for 5 minutes. Set up and down 180 degrees, 25 minutes.
10. Bake until the surface is golden, and bake until slightly hot to eat the most delicious.
