1. In the expansion stage, the dough is fermented for about 40 minutes (temperature 28 degrees, humidity 75%), making it twice as big;

2. Divide the dough into circles, each with1.20g, and then conduct intermediate fermentation at room temperature for10min;

3. After the intermediate fermentation, the dough is closed and rolled out from left to right;

4. Turn it over, spread 30 grams of red bean stuffing and roll it up as toast.

5. Close your mouth, pinch, put (2 strips) into the toast mold, and finally ferment; (Toast mold is covered with a layer of oil paper to facilitate demoulding)

6. Pour Qifeng cake batter into the second toast dough;

7. Preheat the oven to 200 degrees, bake in the oven for 5 minutes, cut a knife in the middle of the cake, continue baking, and take out the mold while it is hot after 30 minutes (tear off the oil paper).