Cooking Steps

1. 

   Step1:Pour milk and sugar into a large container. Stir and melt the sugar, then add the glutinous rice flour and corn starch. Stir well.

2. 

   Step2:Sift the batter and put it into the container. Cover with plastic wrap. Steam it in the steamer. About 30 minutes.

3. 

   Step3:Put on the high temperature gloves and take out the steamed sweet potato stuffing. Add the butter (because the temperature of the sweet potato stuffing out of the pot is very high, so the butter will melt when put on it.)

4. 

   Step4:Be sure to mix the sweet potato stuffing and butter well. Then put it aside to cool. Set aside.

5. 

   Step5:Put the high-precision flour + whole wheat flour + yeast + Cocoa powder + sugar into the flour mixer. Then pour the water + milk + eggs into the flour mixer. Mix slowly first, and then speed up the mixing.

6. 

   Step6:Beat the dough until it's a little smooth. Add salt and butter. Also, stir it slowly first, and then speed up until it's smooth.

7. 

   Step7:Take a dough. Slowly pull out the glove film. Then poke a hole in the middle. The edge of the hole is smooth and without sawtooth. It means that the surface is finished.

8. 

   Step8:Take out the dough. Tidy up the shape. Cover with plastic film and relax for 10 minutes.

9. 

   Step9:Take out the previously cooled mashed potato stuffing and knead it repeatedly on the table for several minutes to make it smooth and delicate. If it is very sticky, sprinkle a little corn starch.

10. 

    Step10:The filling should be divided according to the size of the dough. (we call it a lower dough first. For our reference, the dough is 750g. It is divided into about 150g. The filling weighs 338g. So we split it up into 65g.) For reference only.

11. 

    Step11:Rub the dough into a round shape, cover with plastic film, and shape it directly. (no need to relax

12. 

    Step12:Roll the dough into a tongue shape. The length and width of the mash filling should be slightly smaller than that of the dough. Then put the mash filling on the dough.

13. 

    Step13:Sprinkle with your favorite dried fruit (chopped walnuts + cranberries + raisins

14. 

    Step14:Then roll it up from top to bottom. Press it down as you roll it up until it looks like an olive. Then put the joint down in the baking pan

15. 

    Step15:The new fermentation tank of iris in 2019 is used for fermentation. The dry temperature is 45 ℃. The wet temperature is 60 ℃. The fermentation time is about 40 minutes. The body mass is 1.5 times larger than the original.

16. 

    Step16:Sprinkle on the fermented doug

17. 

    Step17:

18. 

    Step18: