1. Knead for 3 minutes in a medium-grade chef machine to form a dough. Then refrigerate and ferment for more than 17 hours
2. After the middle seed is ready, take it out, cut into small pieces, then add the main dough ingredients, salt and butter and add
3. Low speed three minutes into a group
4. 3 gears and five minutes initial expansion
5. Add butter and salt to the 2nd gear and 3 minutes to completely blend
6. The perfect glove film will appear in ten minutes at 4 levels
7. Relax the dough for ten minutes
8. Take out the air, divide into six parts, round and relax for 15 minutes, roll the loosened dough into an oval shape
9. Roll up after turning it over and continue to relax for 15 minutes
10. The loosened dough continues to be rolled into an oval shape and rolled up with red bean cubes, put in a 450g toast mold and placed in a proofing box for proofing
11. Temperature 36, humidity 75, proofing for 70 minutes
12. Put the horizontal tool on the bottom layer, heat 130, lower 210, bake for 35 minutes
13. Brushed into a piece of organization, great
Tips:Because the water absorption of flour is different, control the amount of water by yourself. Don't pour the entire amount of water all at once.
