Cooking Steps

1. 

   Step1:Make quinoa cheese stuffing first - Cook quinoa first. Control water content Fold cream cheese and sugar powder with a spatula until sugar dissolves. Then add cooked quinoa. Mix well.

2. 

   Step2:Put quinoa cheese stuffing in the flower mounting bag for later us

3. 

   Step3:Start making walnut dough - cut up some walnuts. Bake them in the oven a little in advance. They will be more fragrant.

4. 

   Step4:Put the dough materials, except the chopped walnuts, into the chef's machine. Start kneading. Knead until the surface is smooth. Put in the walnuts. Continue kneading until the walnuts are evenly distributed. Take out the dough. Put it on the panel. Cover with a damp cloth and wake up for 3 minutes.

5. 

   Step5:Use a scraper to divide the dough into 5 equal parts. Knead the dough. Close and place it down Cover with a thoroughly wringing wet cloth. Relax the dough for about 10 minutes.

6. 

   Step6:Take out a loose dough. Lightly press it into an oval shap

7. 

   Step7:Use a rolling pin to roll from the center of the dough up and down. Roll it into a rectangle of about 13cm × 20cm

8. 

   Step8:Turn the pastry upside down. Squeeze a quinoa cheese stuffing about 1 cm from the top

9. 

   Step9:Hold the top of the pasta in your hand and wrap it with cheese stuffing. Press it gently with your thumb once a circle to avoid gaps

10. 

    Step10:Roll it to the end. Close it tightly and put it up. Press one end of the dough flat with the palm. You can use a rolling pin to help roll it wider

11. 

    Step11:Bend the dough into a circle. Fold the two ends together. Cover the other end with a flat end and squeeze it tightly. Close up and squeeze it tightly.

12. 

    Step12:Put the closure down. Finish shaping

13. 

    Step13:Five dough pieces are wrapped in quinoa cheese filling in turn and then finished shaping. They are placed on the cut small oilpaper and fermented with wet cloth. They can be fermented at room temperature for 50 minutes It can also be put in a fermentor or oven. Ferment at 40 ℃ for 30 minutes

14. 

    Step14:Be careful not to ferment to twice the size. If the fermentation is too large, the taste will not be chewy. After fermentation, prepare to cook the shellfish. Now you can start preheating the oven

15. 

    Step15:Start cooking the Beiguo. In the pot, 40 grams of sugar and 1000 grams of water (the proportion is right) are fired and heated. Stir until the sugar melts. When the bottom of the pot starts to bubble, you can start cooking the Beiguo Take the oil paper. Put the shellfish in the po

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