Cooking Steps

1. 

   Step1:Water and oil skin materials are mixed evenl

2. 

   Step2:Mix the dough with a scraper and refrigerate it for several hours, take it out and knead it, then the film will come out. If you don't want to wait, put the material in the bread machine and knead it out

3. 

   Step3:Come out of the film. The edge of the hole is smooth

4. 

   Step4:The pastry material is also well mixed. The color can be adjusted a little deeper than the finished product

5. 

   Step5:Refrigerate the pastry and the tare a little. Divide them into six parts. Pay attention not to be too soft in cold storag

6. 

   Step6:Pat the tare flat. Cover the pastry. Relax for ten minutes (put it in the refrigerator when it's hot

7. 

   Step7:Flatten and roll it into a tongue. Don't roll it back and forth. Roll it up from the middle. Roll it down

8. 

   Step8:Roll it up and relax for ten minutes. After the basic operation, you can start rolling the leather again

9. 

   Step9:Roll it out from the middle. Roll it up and down

10. 

    Step10:Cover with plastic wrap and let cool for 20 minute

11. 

    Step11:Press in the middle. Press both ends to the middle

12. 

    Step12:Purple Rice stuffing is divided into six part

13. 

    Step13:It's filled with purple rice. It's a little too thin in hot water. It's a little crispy

14. 

    Step14:Cut into five pieces. Squeeze the outer circle of each piece into the middle. Then cut three strokes on each piece

15. 

    Step15:After everything is done, put some egg liquid in the middle and sprinkle with black sesam

16. 

    Step16:Bake for 20 minutes in the oven at 180 ℃. Cover tin foil in the middle to avoid too dark colo

17. 

    Step17:Purple Rice stuffing is unexpected. It's good-looking and deliciou