Cooking Steps

1. 

   Step1:Flour 200g, water 120g, sugar 1 tbsp, salt 1 / 2 tbsp, yeast 3 / 4 tbsp, knead into dough and add lard to smoot

2. 

   Step2:Cover with a wet rag and let it ferment in a warm place. When the fermentation time is right, poke a hole in the middle and it will not collapse or reboun

3. 

   Step3:Take out the exhaust. Rolling out into rectangular patche

4. 

   Step4:Spread a layer of peanut butter evenly (sesame paste, etc.

5. 

   Step5:Roll up. Cut off the uneven places at both ends of the head and tai

6. 

   Step6:It is divided into 4 equal parts (2 pieces of leftovers cut from the head and tail are combined together. 5 in total

7. 

   Step7:Take one of the facial preparations. Press a groove with chopsticks in the middl

8. 

   Step8:Pull two balls with two hands. Roll back like a towel (because of the camera). Only one hand can be photographed. Is that understandable

9. 

   Step9:Fold both ends dow

10. 

    Step10:Drain into the steamer (I use the leftover leaves of dumplings wrapped in Dragon Boat Festival to lay the bottom

11. 

    Step11:A little bigger after 25 minute

12. 

    Step12:Turn the water to medium heat and steam for 25 minutes, then turn off the heat and simmer for 510 minutes. Jus