Knead the dough and complete the first fermentation. Punch down the dough and shape it into balls.

Cover the dough with plastic wrap or a container and let it rest for about 15 minutes for intermediate fermentation.

Roll out the dough into a rectangular shape and spread the red bean paste evenly. Roll it tightly and pinch the ends to seal.

Cut the rolled dough into three strips, leaving the top slightly intact.

Braid the strips and secure the ends to prevent unraveling.

Brush the dough with milk or egg wash and sprinkle soboro topping evenly. Perform the second fermentation for 30-40 minutes.