Cooking Steps

1. 

   Step1:Prepare ANGA butte

2. 

   Step2:Weigh the flour, butter, sugar and bean paste for us

3. 

   Step3:Knead the tarpaulin and dry pastry respectively. Divide into equal numbers.

4. 

   Step4:Dry pastry is more soft and soft. Pay attention to the soft and hard control.

5. 

   Step5:Wrap the water and oil skin into the rubbed dry pastry and close the mouth to form a circle.

6. 

   Step6:Press into an oval shape.

7. 

   Step7:Double fold on both sides to keep growing.

8. 

   Step8:Roll it up and down.

9. 

   Step9:Press the middle part with the index finger to make the preparation. Press the dumpling skin.

10. 

    Step10:With bean paste.

11. 

    Step11:Prepare black sesame.

12. 

    Step12:Coat the outer ring with black sesame seeds

13. 

    Step13:Bake in the oven for 15 minutes.