Cooking Steps

1. 

   Step1:Screening of oil skin powder material

2. 

   Step2:Group a whitewal

3. 

   Step3:Add water and knea

4. 

   Step4:Add cream and knead until smoot

5. 

   Step5:Put dough into plastic bag to wake u

6. 

   Step6:Then make pastry, add cream to the flour and knead it into a ball

7. 

   Step7:Kneaded pastry (note - pastry dough and pastry dough should be as soft and hard as possible, otherwise they will crack when mixed together

8. 

   Step8:Divide the pastry and pastry into 15 equal parts (note - after the pastry is taken out, it can't be kneaded again, otherwise the just steps to wake up the pastry will be wasted

9. 

   Step9:Take an oilskin bag and pastry, close up and face down, such a pil

10. 

    Step10:Use the bar face stick to lengthen the wrapped pastry from the middle to the top, and then from the middle to the bottom (note - you don't need to lengthen the bar face, you can probably roll it up three times

11. 

    Step11:Circle the pastr

12. 

    Step12:Roll up the pastry and wake up for 20 minute

13. 

    Step13:After 20 minutes, carry out the second bar face, and close up the pastry skin

14. 

    Step14:Another pole length, roll up and wake up for another 20 minute

15. 

    Step15:Divide the mung bean sand into 15 equal parts. After waking up, make it slightly round, with the closing face down, the stick into a round skin, pack in the stuffing, with the closing face down, brush the yolk liquid and sprinkle with black sesam

16. 

    Step16:Put it in the preheated oven for 200 ℃ and 25 minutes (note - the temperature is for reference only