Cooking Steps

1. 

   Step1:Soak the black rice and glutinous rice overnight. Wash the black rice and glutinous rice and add some water to the rice cooker to cook. Add some white sugar while hot and mix well. (I add about 22.5 times the weight of the meter

2. 

   Step2:Water, oil, flour, sugar and oil are weighed and mixed together. Add boiling water (for scalding) and quickly stir with chopsticks. Then knead it into a smooth dough. No film is needed. Just knead it smooth

3. 

   Step3:The pastry flour and oil are mixed into a ball. They are divided into 12 equal parts. The oil skin is also divided into 12 equal parts. Cover them with plastic wrap

4. 

   Step4:Press the tare flat, wrap it in the pastry, and make it all in tur

5. 

   Step5:Take a piece of dough and roll it up from the middle to the bottom to form a tongue. Roll it up and down. Do all the work in turn

6. 

   Step6:Take a roll of dough. Close up and press fla

7. 

   Step7:Roll up and down from the middle to form a tongu

8. 

   Step8:Roll up from top to bottom. Do everything in tur

9. 

   Step9:Take two rolls of dough, press flat in the middle, and pinch both ends toward the middle.

10. 

    Step10:Roll it out into a circle slightly thinner than the middl

11. 

    Step11:About 27 grams of black rice stuffin

12. 

    Step12:Use the tiger's mouth to slowly wrap and pinch the bottom to prevent cracking during baking. Turn it over. Squash it. Put it in the baking tray. Do all in tur

13. 

    Step13:Coat with egg yolk. Sprinkle with sesam

14. 

    Step14:Use a knife to cut three times. Cut until you can see the filling

15. 

    Step15:Put it in the middle layer of the preheated oven at 190 degrees. Heat it up and down for 190 degrees for 25 minutes. (each oven has a different temper. Adjust the temperature and time according to your own oven.

16. 

    Step16:Finished product drawin

17. 

    Step17:Finished product drawin