Cooking Steps

1. 

   Step1:1. First, soak the Butterbean flowers in water and cool them. Take out the required grams for standb

2. 

   Step2:2. White dough. Mix the fresh yeast in the milk and knead it with other materials to form a dough

3. 

   Step3:3. Blue dough. Mix all materials with the water soaked in the butterfly bean flowers to form a dough. Cover the dough with two colors and relax for 20 minutes

4. 

   Step4:4. Spread a little dry powder on the kneading pad. Roll the white dough and the blue dough into a rectangle of the same size. Apply a little oil on the white dough. Cover the blue dough on the white dough

5. 

   Step5:5. Fold the patch from top to bottom. About 3 fold

6. 

   Step6:6. Folded dough. Long stri

7. 

   Step7:7. Cut it from the middle with a knife. Cut it into small segments about 3cm wide

8. 

   Step8:8. Take a small noodle section and press it below the center position with chopsticks. Do not break it

9. 

   Step9:9. Fold the indentation in half along the center. Then lengthen it slightl

10. 

    Step10:10. Hold both ends with both hands. Turn it in the opposite directio

11. 

    Step11:11. The pinch is under the doug

12. 

    Step12:12. For fermentation in the whole tank, turn on the steam function to steam for 15 to 20 minutes when the fermentation is twice as large

13. 

    Step13:This time, we use the golden dragon fish Olli wheat core powder. 100% of the wheat imported from Australia. It's also the flour that won the world quality conference award. It has very good water absorption, delicate and glossy dough, soft taste and good texture. If you use other brands of powder, the amount of water can be reduced appropriately.