主面团 Main dough Mixing 搅拌： 将所有的干性材料混合均匀后加入烫种和液体材料，慢速搅拌3分钟，快速搅拌4分钟，面筋搅拌至7-8成后加入黄油，搅拌至面筋完全扩展 Mix all the dry ingredients evenly, add tangzhong and liquid ingredients, mix at low speed for 3 minutes, high speed for 4 minutes, stir the gluten is 70-80%, add butter, and stir until the gluten is fully expanded

Fermentation 发酵： 室温27℃，湿度45%，松弛30分钟 Rest at room temperature of 27℃, 45% humidity for 30 minutes

Division 分割： 将面团分割成60克一个，收成圆形 Divide the dough into 60g each, round each piece

Resting 松弛： 室温27℃松弛30分钟 Rest at room temperature of 27℃ for 30 minutes

Shaping 成型： 将面团拍扁排气，包入40g京日红小豆收成圆形，松弛5分钟。将面团拍扁，包入30g芝士馅收成圆形，放入烤盘压扁后进行发酵 Flatten the dough to release air, wrap 40g Jingri red bean, round it, and let rest for 5 minutes. Flatten the dough, wrap 30g of cheese, form a round shape, put it in the baking pan and flatten it for fermentation

Proofing 醒发： 醒发箱温度35℃，湿度80%，发酵45分钟左右 Ferment in proofer at 35℃, 80% humidity for 45 minutes

Baking 烘焙： 烘烤前在面团表面盖上一张油纸，上方压烤盘。 平炉烘烤，上火210℃，下火180℃，烘烤12分钟左右 Lice a grease paper in the baking tray, bake in deck oven at surface 210℃, bottom 180℃ for 12 minutes with another tray on top