1. Heat the milk to 40 degrees and let the yeast stand for ten minutes
2. Mix all the ingredients except the bean paste, use chopsticks to stir it into a flocculent shape, and then knead it into a smooth dough. If the dough sticks to your hands, sprinkle some flour and continue kneading, beating the dough a few times.
3. Roll the dough into a large rectangle, spread the red bean paste evenly on top of it, and put it as much as you like.
4. Fold in half and roll out into a rectangle, then fold in half and roll out into a rectangle, repeat this again
5. Cut into three long strips with a knife, braid them into braids, pinch the head and tail tightly
6. Put it into an 8-inch live cake round mold and ferment at room temperature to 2.5 times
7. Preheat the oven at 180 degrees for 5 minutes, put it in the oven at 170 degrees and bake for 30 minutes. In the last five minutes, brush with egg yolk liquid and sprinkle with white sesame seeds, and bake for about three minutes. Because everyone has a different temper in the oven, you have to watch it in the last ten minutes to prevent it from getting burnt.
8. The very soft shredded bean paste bread is baked
Tips:The inset can also be mashed purple potato, coconut or nut crumbs
