1. Stir the dry and wet ingredients until the surface is smooth and elastic. Add butter and stir until the dough can pull the mask away.
2. Take out half of the dough, chopped walnuts, and stir evenly with red beans.
3. Basically ferment for 40 minutes at room temperature.
4. Divide the dough with nuts into 100 grams, and divide the basic dough into 80 grams, round and relax for 20 minutes.
5. Open the basic dough bar to a round shape.
6. Put the nut dough on top.
7. Press the middle with your left hand and fold your right hand. (Pictured)
8. Every fold must be fold up. (Pictured)
9. The last fold interface is tightened.
10. Ferment for 45 minutes at a temperature of 30°C and a humidity of 75%.
11. After fermentation, the surface is sprinkled with rye flour.
12. Use the oven temperature to heat up to 200°C, and spray steam at 200°C to bake for 35 minutes.
