Mixing 搅拌：将所有的干性材料混合均匀后加入液体材料，慢速搅拌3分钟，快速搅拌4分钟，面筋搅至7-8成后加入黄油，搅拌至面筋完全扩展 Mix all the dry ingredients evenly and add the liquid ingredients. Stir slowly for 3 minutes and fast for 4 minutes. After the gluten is stirred to 70-80%, add butter and stir until the gluten is fully expanded

relaxation 松弛： 在室温28℃，湿度45%的环境下松弛30分钟后。 After relaxing for 30 minutes in an environment with a room temperature of 28 ° C and a humidity of 45% 翻面将面团排气进行一次折叠（三折一次）后松弛30分钟。 Turn over to fold the dough for one time (one simple) and relax for 30 minutes

Division 分割： 面团分割成每一块150克排气卷成长条形。 The dough is divided into 150g, exhaust it and roll each into long strips

relaxation 松弛： 将分割好的面团在室温28℃环境下松弛30分钟。 Relax the divided dough for 30 minutes at room temperature of 28 ℃

Shaping 成型： 将面团光滑面朝下手呈弓字形轻轻地拍面团排出多余的气体，将面团拍至长20厘米宽5厘米，在中间挤上红豆馅60克，两边对折收住接口，搓至25厘米长，三条交叉编成辫子形即可（如图所示）。上下两面沾玉米淀粉（少量，太多影响口感）抖一抖放入模具里。 Face down the dough smooth side of the dough, gently pat the dough in an arch shape to gently release the excess gas, Pat the dough to a length of 20 cm and a width of 5 cm, squeeze 60 g of red bean filling in the middle, fold the two sides in half to hold the joint, rub to 25 cm long, and three crosses are braided (as shown). Dip corn starch on both sides (a small amount, too much affects the taste) and shake it and then put it into the mold

Proofing 醒发： 将成型好的面团放在温度35℃，湿度80%的醒发箱发酵45-60分钟， Place the shaped dough in a proofing box at a temperature of 35 ° C and a humidity of 80% and ferment for 45-60 minutes

Baking 烘焙： 平炉烘烤：上火170℃，下火220℃，，烘烤时间：30分钟 Open oven baking surface temperature 170 ℃, bottom temperature 220 ℃, baking time: 30 minutes