1. All materials except butter are put into a blender and stirred at low speed to form dough.

2. Stir again in the middle range, add butter, and stir evenly at a slow speed.

3. Stir at medium speed until the completion stage.

4. Put it into a container and conduct basic fermentation at 28℃ for about 40 minutes.

5. Divide the circle, one big dough is 700g, and five small doughs are 60g.

6. Relax 15 minutes.

7. Glue the toast dough into a rectangle, spread the red beans, roll it up, put it in a toast mold, and finally ferment until it is eight points full.

8. Put the dough in the into the pit and knead it into a circle. Finally, ferment for 40 minutes. The temperature is 38C and the humidity is 85%.

9. Brush the fermented dough with egg liquid and sprinkle with sesame seeds. 180C/ 15 minutes.

10. Cover the toast. 180 c/40 minutes.