Cooking Steps

1. 

   Step1:Warm hydration of yeast with 6G sugar and flou

2. 

   Step2:And dough with two smooth sides begins to fermen

3. 

   Step3:The dough is fermented to twice the size, and the dough is honeycombed

4. 

   Step4:The fermented dough is kneaded and the exhaust gas is pulled to 50g each. The rolling pin with strange flavor rolls out long strips of meat stuffing and cumin chili powder with less salt is folded vertically

5. 

   Step5:Roll up and press the rolling pin to roll the growth bar agai

6. 

   Step6:Sprinkle white sesame seeds on the fresh soy sauce with wate

7. 

   Step7:The white and brown sugar fillings are just like baozi, so they must be sealed

8. 

   Step8:Press the rolling pin backward and roll it into a circl

9. 

   Step9:Add a little white sugar and sesame seeds to the fresh soy sauce with wate

10. 

    Step10:Grill up and down 200 ℃ for 15 minute

11. 

    Step11:Finished produc

12. 

    Step12:Break a brown sugar stuffing and the juice will flow out immediately, so you must rub against the heat to taste it