Cooking Steps

1. 

   Step1:Take 110g pitaya pulp and pour it into the blender. You can also try to use kiwi, mango and other juicy fruits to make different colors and flavors.

2. 

   Step2:Beat evenly.

3. 

   Step3:In a mixing bowl, pour 100g of low gluten flour, 10g of milk powder and 1g of yeast. For children under one year old, please use infant milk powder.

4. 

   Step4:Mix the fire dragon juice in several times. Use chopsticks to stir it into floccules.

5. 

   Step5:Then knead the dough into a smooth and non sticky dough and cover it with plastic wrap.

6. 

   Step6:Ferment to twice the size and take out. It will take about half an hour in summer. If it is colder, it will take longer.

7. 

   Step7:Put the fermented dough on the chopping board and rub it to exhaust.

8. 

   Step8:Then roll it with a rolling pin into a thin piece.

9. 

   Step9:Shape with the help of molds. Don't waste the remaining leftover materials. Continue to knead into a ball. Repeat the molding steps after thinning.

10. 

    Step10:Put it in a saucepan, cover it, and let it stand for 10 minutes for secondary fermentation.

11. 

    Step11:Turn on the heat and simmer for 4 minutes.

12. 

    Step12:Turn over one by one. Continue to simmer for 4 minutes.

13. 

    Step13:Fry until it's slightly puffed up. Press it gently with your fingers to rebound. You can also break it off. When the gluten tissue inside reaches the fluffy state, you can get out of the pot. Can not eat at a time can be sealed at room temperature. Two or three days to eat.