Cooking Steps

1. 

   Step1:Soak the rice in water for one night. Pour out the rice water. Then add 30g of ice sugar and 120g of rice water. Steam for 30 minute

2. 

   Step2:Knead the ingredients of the water and oil skin in the basin, and then stir them with chopsticks to form floccules. My medium gluten flour is a mixture of black rice bread flour and low gluten flour one by one. So it's black

3. 

   Step3:Put the kneading basin into the ACA North American electric chef 1210a. Open three gears and knead for five minutes. Knead until the dough is smooth. Take out the dough and wake up for half an hour

4. 

   Step4:Then we'll make pastry. When the oil and flour are mixed with chopsticks, they will be flocculent

5. 

   Step5:Pour it out onto the kneading pad. Use your hands or the cutting board to make the meat even. Wake up with the water and oil noodle

6. 

   Step6:Wrap the water and oil rind into the pastry according to the flat shape. Surround the pastry with tiger mouth. Tighten the mouth

7. 

   Step7:Roll the wrapped crust into a rectangle.

8. 

   Step8:Roll up from top to bottom. Roll up the long strip and make it soli

9. 

   Step9:Cut the panel into twelve parts on averag

10. 

    Step10:Take a dough and press it flat. Put in the purple rice stuffing. Enclose the purple rice stuffing with the tiger's mouth. Close up and squeeze tightly

11. 

    Step11:Put 12 pie embryos on the baking tray. Press fla

12. 

    Step12:Break up the eggs. Coat the surface with egg liquid and sprinkle with white sesam

13. 

    Step13:Preheat oven to 200 ℃ and bake for 20 minute