1. Knead the dough to the complete stage by the post-oil method. Roll the dough into a sheet and put it in the refrigerator for 30 minutes. Roll out 220 grams of butter into a square sheet. The softness is similar to that of the frozen dough.
2. Roll out the frozen dough into a square, put the butter in the middle of the dough and fold it toward the middle, pinch the seams tightly
3. Roll out the dough
4. Fold inward from the left 1/3, and then fold inward from the right 1/3
5. Roll out the dough again and repeat the previous step
6. Put it in the refrigerator to chill and relax for 1 hour
7. Roll out the dough again and spread honey red beans on the middle part of the dough
8. Fold the left 1/3 inwards and spread the honey red beans
9. Then fold the 1/3 on the right side inward to complete 3 times of 3 folds, and put it in the refrigerator for 30 minutes
10. Roll out the loosened dough to a thickness of 2.5cm, cut into strips with a width of 2.5cm (2cm), with the cut side facing up, and put it into a U-shaped mold with a width of 5.5cm (4cm)
11. Final fermentation in a warm and humid place
12. Put it in a preheated 200°C oven, roast the middle layer on the upper and lower fire, expand and set the shape, then turn to 180° to bake and color, total about 20 minutes, then bake at 185°C for 5~7 minutes, then remove the mold and let it cool immediately after it is out of the oven.
