1. Knead all materials except butter into a ball, add butter and knead to the expansion state, ferment for an hour to twice the size.
2. After exhausting, the dough is divided into 4 parts. Because I have a mold of 6 inches and a fresh-keeping box (less than 6 inches), the dough is divided into two parts larger and two parts smaller. Then wrap the plastic wrap and relax for 15 minutes.
3. Roll out the dough and put on the red beans.
4. Roll out the second dough, cover it with red beans and seal.
5. Put it into the buttered mould and ferment for 40 minutes.
6. After fermentation, preheat the oven 180 degrees, put a mold on top of the mold, and bake for 25 minutes.
7. After coming out of the oven, spread butter and sugar powder.