Cooking Steps

1. 

   Step1:Put the ice milk yeast, fine sugar yeast, gluten flour and tea powder in the barrel of the che

2. 

   Step2:As shown in the picture. Make a super smooth dough with a chef's machine and noodle

3. 

   Step3:I use Guangzhou restaurant's mung bean paste filling because I want to make balsam pear shape. Since balsam pear is a fire-fighting filling, I also use fire-fighting filling

4. 

   Step4:17g each filling is twisted into about 8cm long strip

5. 

   Step5:Take 20g of green dough and rub it into thin strip

6. 

   Step6:And then the most broken one is to rub countless small and big dots, and the biggest one is no more than 6mm

7. 

   Step7:The rest of the dough is about 4548g roun

8. 

   Step8:Dough as shown in the figur

9. 

   Step9:Take a dough and roll it into a tongue shape and put in a long strip of stuffing

10. 

    Step10:Close u

11. 

    Step11:Shape the long olive shaped tips and put them on the steamed bread pape

12. 

    Step12:If you use a tool to clamp the edge, you can use your hand to gently pinch it, but the speed is a little slower

13. 

    Step13:Stick the small points you just rubbed on the main body, if you can't stick them, you will get some water

14. 

    Step14:As shown in the figure, the irregular dots are almost the same as the real balsam pear

15. 

    Step15:Rubbing vine

16. 

    Step16:No mold for making leaves, cut with scissor

17. 

    Step17:Shape as shown in the figur

18. 

    Step18:Bamboo steamer room temperature (air conditioning high wind 18 degrees) ferments for 20 minutes, and then turns to medium fire for 15 minutes and simmers for 2 minutes, and then opens the li