Cooking Steps

1. 

   Step1:First, use the ingredients of dough 1 to make the middle kind of dough. Dissolve the dry yeast in a proper amount of warm water (in the formula). Then pour the yeast water and the rest of the water into the flour (the water can be poured in all at one time. Increase or decrease according to the hardness of the dough

2. 

   Step2:Just knead it into a soft dough. You can also knead it into a ball by hand and rub it vigorously for a few minutes. This dough doesn't need to be rubbed ou

3. 

   Step3:Cover the dough with plastic wrap and ferment at room temperature (25 ℃) for 34 hours until the dough is three times the original size. The fermentation time will vary according to the temperature. The higher the room temperature, the shorter the fermentation tim

4. 

   Step4:Fermented medium dough. Press out the air. Then add the ingredients of dough 2. The water absorption of flour is different. Please adjust the amount of water according to the actual situation and knead into a soft doug

5. 

   Step5:If you knead it by hand. The process is consistent. Feel the state of dough by hand. Knead until the expansion stag

6. 

   Step6:Knead the dough, cover it with a wet cloth or plastic wrap, and ferment it at room temperature for about 1 hour until the dough becomes larger. Dip your finger in flour and gently poke it into the dough. Pull out the hole in the dough behind your finger and it will not retract or collapse (if it retracts, it means that the fermentation is not enough. If it collapses, it means that the fermentation is over). It means that the fermentation is goo

7. 

   Step7:Evenly divided into 12 parts. Sprinkle some dry flour on the hands and the chopping board to prevent sticking. All dough should be roun

8. 

   Step8:Cover with plastic wrap and wake up for 15 minute

9. 

   Step9:Take a wake-up dough and roll it on the chopping board (also sprinkle some dry flour to prevent sticking

10. 

    Step10:Then put the honey and red bean stuffing in the cente

11. 

    Step11:Wrap it up. Tighten it up

12. 

    Step12:Put the closing down in the greased paper baking tray. Wrap all the dough with red bean stuffing (I divided the two baking plates

13. 

    Step13:Make final fermentation at 85% humidity and 38 ℃ for about 40 minutes until the dough is twice as large (the fermented dough should be smooth and full of elasticity). Press lightly with your fingers to rebound slightly. If the dough doesn't rebound, it means the fermentation is a little ove

14. 

    Step14:Preheat the oven to 180 ℃. Before putting the dough in the oven, put an empty baking tray on top of the doug

15. 

    Step15:In the oven. Middl

16. 

    Step16: