Cooking Steps

1. 

   Step1:Prepare the ingredients according to the formula. You can separate the materials of the oil crust and the pastr

2. 

   Step2:Mix the pastry and pastry ingredients into a smooth dough and cover with plastic wrap for about 20 minutes.

3. 

   Step3:Divide the pastry dough into 30 grams of each small dosage. Divide the pastry dough into 20 grams of each small dosage. Cover with the plastic wrap for standby.

4. 

   Step4:Take 1 small pastry preparation, roll it into thin sheet, wrap it in 1 small pastry preparation, and tighten it into a ball with tiger mouth.

5. 

   Step5:Use a rolling pin to roll the dough into a tongue shape and roll it up.

6. 

   Step6:Rolling out with a rolling pin is tongue like.

7. 

   Step7:Roll up agai

8. 

   Step8:Roll it out again in tongue shape. Repeat the previous steps.

9. 

   Step9:Roll it up again. Turn it up on the left and right. It's a ball.

10. 

    Step10:Flatten and roll them into thin slices. Take 35g of bean paste stuffing and form a ball. Wrap it in the dough. Tighten the seal with the tiger mouth and form a ball.

11. 

    Step11:Flatten it gently as shown in the figure. Cover the seal with pigment for decoration.

12. 

    Step12:The upper and lower tubes of Galanz D20 steam oven are preheated at 180 ℃, and then the prepared cake embryo is put into the middle layer of the steam oven. The upper and lower tubes are baked at 180 ℃ for 20 minutes.

13. 

    Step13:During the baking process, the cake is slightly bulging.

14. 

    Step14:When it's cool, it's crispy.