Cooking Steps

1. 

   Step1:Water and oil skin - mix the flour, sugar and lard with hand

2. 

   Step2:Then use warm water to slowly form a bal

3. 

   Step3:The water and oil are ready. Ready to us

4. 

   Step4:Pastry - flour and lard are well mixe

5. 

   Step5:Knead into a bal

6. 

   Step6:The tare and pastry are kneaded into 16 small dosage forms respectivel

7. 

   Step7:Wrap a pastry in a water and oil ski

8. 

   Step8:After wrapping, close up and face dow

9. 

   Step9:And. 16 all pressed fla

10. 

    Step10:Then, roll it into a tongue shape and roll it up from top to botto

11. 

    Step11:Roll it up and put it uprigh

12. 

    Step12:Roll up all 1

13. 

    Step13:Repeat it again. Roll each one into a tongue

14. 

    Step14:Roll u

15. 

    Step15:After all 16 are rolled u

16. 

    Step16:Press flat in tur

17. 

    Step17:Press it all. Prepare the bean paste filling and cake (detailed in the recipe). And the small bow

18. 

    Step18:Press the flat pastry. Press it into a small bowl with two hand

19. 

    Step19:Put a layer of olive oil on the small bowl firs

20. 

    Step20:Put in step 18 again. And the crust is pressed in a small bowl

21. 

    Step21:Inside the pastry. Apply olive oi

22. 

    Step22:Put them in the oven. 100 ℃ for 15 minute

23. 

    Step23:The base is bake

24. 

    Step24:Put in the jujube paste and evenly apply it to the roasted base

25. 

    Step25:Put on the cut cake. Put a layer of jujube mud on it

26. 

    Step26:After jujube paste is put into the flower mounting ba

27. 

    Step27:In step 25, squeeze the shape you like. Carefully release the mold. The demoulding can also be done in step 23. Fuman jujube clay pagoda.