Milky hand-pulled bread

Overview

Simple and easy to make, full of milky flavor. The pictures taken at night are a little unclear, please forgive me;

All materials
Mix flour, yeast, milk, fine sugar, eggs, salt and water, let it rise for 10 minutes and then knead into a smooth dough (don’t add all the water, leave a small amount, the flour absorbs water differently)
Add butter and knead to form a film
Cover with a plastic bag and ferment for 40 minutes, then refrigerate and ferment overnight. (It’s too late, I have to go to bed and wait)
Once the fermentation is complete, it will not double in size during refrigerated fermentation. (Note: it was left in the refrigerator for about 7 hours)
Use a rolling pin to roll it into a rectangular shape (there is no loose dough in the middle, I just roll it into a dough sheet)
Melt the butter and mix it with the warm milk. (On the left side of the picture is the egg liquid, accidentally patted on it)
Cut into four parts, brush the surface of each part with butter and milk, and stack them up
Cut it into small portions, place it in a mold, and put it in the oven to ferment for 40 minutes. (The bottom of the mold should be brushed with oil, and each small piece of dough should be brushed with butter and milk)
After fermentation, take it out, brush the surface with butter and milk liquid, then brush with egg wash, sprinkle with crispy crumbs. Place in the middle rack of the oven at 160 degrees for 15 minutes
Finished product
My little one likes red bean filling, so I made 2 cups of it.