Cooking Steps

1. 

   Step1:Put the high gluten powder and yeast crown natural yeast solution into the mixing tank. Stir to 7 gluten and wake up for 12 hours at room temperature of 25 ℃. (fermentation to twice the size

2. 

   Step2:Prepare materials.

3. 

   Step3:Mix the natural yeast solution with black sugar and salt.

4. 

   Step4:Put the whole powder, kendiya cream cheese, natural yeast seed and orange peel into the mixing tank. Then pour in the liquid of step 2 and mix well.

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   Step5:

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   Step6:

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   Step7:

8. 

   Step8:Divide the dough into 80g / piece for standby.

9. 

   Step9:Shaping with three energy mould sn3495. Before molding, the mold is placed in the whole powder to prevent sticking.

10. 

    Step10:Roll the divided dough to the cylindrical shape, put it into the whole powder, roll it once, and then fill in the mold.

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    Step11:

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    Step12:

13. 

    Step13:After molding, the seal should be placed on the baking tray. It should be relaxed at 25 ℃ for 12 hours.

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    Step14:

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    Step15:Before baking, decorate a cashew in the middle of biscuit and sprinkle proper amount of whole powder.

16. 

    Step16:Heat the oven at 240 degrees. Heat it at 180 degrees. Bake for 15 minutes. It's 1.52 times larger than that of serge. Baking temperature and time must be enough to ripen and produce the best flavor and taste.

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    Step17:

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    Step18:

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    Step19:Finished products · Exhibitio

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    Step20: