1. Knead all the ingredients except butter and honey red beans into a dough and knead it to the expansion stage.
2. Add 40 grams of butter to the dough and knead it to the complete stage, when the glove film appears.
3. Roll the dough into a round shape, pack it in a fresh-keeping bag, and freeze it in the refrigerator for 30 minutes.
4. Start to prepare to wrap in the butter, and roll the butter into small rectangles that are evenly thick. As shown in the figure. After being rolled, put it in the refrigerator for later use.
5. Roll the frozen dough into a large rectangle, twice the size of butter. Wrap the butter and squeeze it tightly. Roll out a long rectangle.
6. Fold one-eighth on the right, fold the left to butt with the right, then fold it in half, and then roll it out into a rectangular shape. It should be long and not too wide.
7. Spread honey red beans on the middle third of the rectangle. Fold over the left side to cover the honey red beans, and put a layer of honey red beans on top of it, as shown in the figure, and the right side fold over to cover the honey red beans.
8. Gently press the dough sheet and roll it into a rectangle about 80 cm long.
9. Use a sharp knife to cut off the small sides (irregular small sides) on both sides, and divide the entire large dough into two. As shown in the figure.
10. Divide one part into three equal parts, which means that there are three long noodles about 80 cm in length. The three long noodles are cut upwards. Press lightly and flatten them into three braids. The other one is made into a three-strand braid in the same way.
11. Put the small side cut just now on the middle part of the braid, fold the two ends of the braid towards the middle, and put the fold interface down and put it into the mold.
12. Let's take another picture of the operation process of the previous step to see clearly.
13. The first two shots (the bread does not have one shot), the temperature is 28°, and the humidity is 70%. Send it until the mold is 80% full. Spread a thin layer of egg wash.
14. Preheat the oven at 180°, and bake the lower layer for 42 to 45 minutes. Cover with tin foil after baking for ten minutes. The side buckle and release the mold immediately after baking. Lie on your side to cool, put it in a fresh-keeping bag, squeeze out the air as much as possible, and finish eating as soon as possible.
15. Finished product.
