Cooking Steps

1. 

   Step1:Cut the raw cloud legs into thin slices. Soak in cold water for 2-3 hours. Soak slightly to remove the salty taste, then drain the water and put it into a bowl. Steam in water (about 25 minutes) for standby.

2. 

   Step2:The multi-functional interface of KitchenAid head chef is equipped with meat grinder accessories (the blade with the thickest caliber is selected). Put the steamed cloud legs into the feeding port and the discharging port into the mixing barrel. Turn on the 4th gear. Grind into small ham grains. Add honey, sugar and lard. Turn on the 2nd gear. Marinate for more than 2 hours after mixing evenly. *When eating, you can use a knife to cut large pieces of cloud legs.

3. 

   Step3:Mix the glutinous rice flour and low gluten flour. Add in KitchenAid pan and stir fry until the flour turns yellow. Let it cool at room temperature after the fragrance comes out.

4. 

   Step4:KitchenAid head up cook machine is equipped with a soft edge stirring paddle. Add the fried flour into the mixing barrel with ham stuffing. Turn on the first gear. Mix well. Take half of the stuffing out and add it into the cooking bowl. Put the fresh-keeping film on it and refrigerate it; add 1 tbsp of rose jam on the other half. Mix well, then put the fresh-keeping film on it and refrigerate it.

5. 

   Step5:Divide the stuffing into 27g / piece. About 18 pieces. Rub them into circles and put them into the refrigerator for freezing and shaping.

6. 

   Step6:KitchenAid head up cook machine is equipped with a soft edge stirring paddle. Add low gluten flour and lard into the mixing barrel. Turn on the second gear. Stir until it is loose and Sandy. Pour it into the fresh-keeping film. Wrap it tightly and wake up for 10 minutes.

7. 

   Step7:KitchenAid head chef installs the dough hook. Add all ingredients of water and oil skin into the mixing barrel. Open the second gear. Beat until the dough with smooth and elastic skin (about 5 minutes). Wrap the plastic wrap and wake up for 10 minutes. *It needs to have a certain degree of tendon to form a beautiful pastry. It is not easy to break the skin when rolling it out.

8. 

   Step8:Divide the woken water and oil skin into 21g / piece. Divide the pastry into 14g / piece. Each 18 pieces. Rub the dough and cover with plastic wrap to wake up for 10 minutes.

9. 

   Step9:Use a rolling pin to roll the tarpaulin into a thick and even circle. Wrap it into a pastry. Push it up slowly with the tiger mouth. Pinch the mouth tightly. After rubbing the circle, cover with the plastic film. After waking up for 10 minutes, pat it flat and roll it vertically

10. 

    Step10:Roll from top to bottom into a small uniform roll. Cover with plastic wrap. Wake up for 15 minutes.

11. 

    Step11:

12. 

    Step12:

13. 

    Step13:

14. 

    Step14:

15. 

    Step15:

16. 

    Step16:

17. 

    Step17:

18. 

    Step18: