Cooking Steps

1. 

   Step1:Prepare the materials used.

2. 

   Step2:Divide the cream stuffing into small pieces of about 40g.

3. 

   Step3:Pour baking powder, rice bread powder and milk powder into the basin. Add water and stir to make flocs.

4. 

   Step4:Make a smooth dough.

5. 

   Step5:Cover with plastic wrap and ferment to twice the size.

6. 

   Step6:Take it out and rub it to exhaust.

7. 

   Step7:Rub the growth bar.

8. 

   Step8:Cut into even pieces.

9. 

   Step9:Roll it into a thin skin with a thick middle edge.

10. 

    Step10:With cream filling.

11. 

    Step11:Take care of it.

12. 

    Step12:Close up and straighten.

13. 

    Step13:In a steamer.

14. 

    Step14:When the second fermentation is twice as large, steam over high heat for 15 minutes, turn off the heat, and steam for 5 minutes without lifting the lid.

15. 

    Step15:Finished product drawin

16. 

    Step16:Finished product drawin

17. 

    Step17:Finished product drawin

18. 

    Step18:Finished product drawin