Cooking Steps

1. 

   Step1:After the oil method cooks machine knead the face to be able to pull out the film which is not easy to break. In summer, all the ingredients should be refrigerated before use, so as to avoid the yeast powder fermentation in advance due to the temperature rise.

2. 

   Step2:Knead and ferment at room temperature.

3. 

   Step3:About 1 hour fermentation to twice the size.

4. 

   Step4:After exhausting, it is divided into 8 parts. Each part is about 64g. Relax for 15 minutes.

5. 

   Step5:The stuffing is divided into 8 parts, 35g each. Bean paste filling, purple potato filling can be any filling. It's better to use oil filling instead of water filling.

6. 

   Step6:Take a ball and roll it into a circle. Pat off the surrounding bubbles and put it into the stuffing. Close up.

7. 

   Step7:Wrap it up and tighten it.

8. 

   Step8:Close the mouth and roll it into a rectangle, 18cm long and 9cm wide

9. 

   Step9:Fold the top and bottom to the middle.

10. 

    Step10:Turn it upside down. Try to keep it the same up and down. Use a sharp knife to cut at an angle. Don't cut through the filling.

11. 

    Step11:Turn 90 degrees. Fold both sides down.

12. 

    Step12:As shown.

13. 

    Step13:All of them are in the middle of 8 models of school kitchen.

14. 

    Step14:Ferment the oven twice until it is full. Brush the egg liquid. Sprinkle white sesame seeds. Or almond slices or whatever. It's ok if you don't put them.

15. 

    Step15:Preheat the oven. 180 ℃ for about 20 minutes. Cover tin paper in time after coloring.

16. 

    Step16:Finished product drawin

17. 

    Step17:Finished product drawin