Cooking Steps

1. 

   Step1:The tremella is torn. The hair is soaked in water.

2. 

   Step2:Drain the soaked Tremella into the blender. Add 100g water.

3. 

   Step3:Beat it to a fine paste of Tremella.

4. 

   Step4:Pour into the soup pot. Add 15g of ice sugar.

5. 

   Step5:Boil over medium and low heat until the tremella is thick. Lift up the spoon and keep it cool for standby.

6. 

   Step6:Wash and peel the pumpkin. Cut into small pieces.

7. 

   Step7:Put in the steamer. Boil the water and steam for 15 minutes. Press into the pumpkin paste.

8. 

   Step8:Mix in 100g medium gluten flour (common flour) after cooling slightly. Add 1g yeast and 5g vegetable oil.

9. 

   Step9:Use chopsticks to stir into floccules. If the pumpkin puree is too dry, you can mix it with a little water. On the contrary, flour should be added properly.

10. 

    Step10:Then knead it into a smooth dough without sticky hands. Cover it with plastic wrap. Ferment it to twice the size at room temperature. It will take about half an hour in summer. If the weather is cold, the fermentation time should be extended properly.

11. 

    Step11:Sprinkle dry flour on the chopping board. Knead and exhaust the fermented dough.

12. 

    Step12:After rubbing the long strip, divide it into equal sized small dosage forms.

13. 

    Step13:Roll one by one with a rolling pin to form a thin skin.

14. 

    Step14:Scoop in some Tremella for filling.

15. 

    Step15:Make the pleats. Wrap the stuffing tightly.

16. 

    Step16:Place it with the mouth closed down. Press it down slightly.

17. 

    Step17:Brush the pan with thin oil. Please put the cookies in. Don't be busy with the fire. Cover and let the dough relax for 20 minutes.

18. 

    Step18:Turn on the fire. Bake for about 6 minutes.

19. 

    Step19:Flip.

20. 

    Step20:Continue to heat for about 6 minutes and then leave the pot.

21. 

    Step21:It's suggested to cook now and eat now to keep the best taste.