Chinese Food

Cooking Steps

1. 

   Step1:Steamed purple potato, mashed to cool (I haven't screened). With flour, yeast powder, and some water, knead into smooth dough; similarly, white dough knead into smooth dough. Ferment twice as big in the warm place and lift the honeycomb.

2. 

   Step2:Knead for 5 to 10 minutes respectively to form smooth dough.

3. 

   Step3:Take a piece of white dough and roll it round; roll it almost the size of purple potato dough. Stack on the white surface. Roll it out a few times. Fully bond.

4. 

   Step4:Brush. I made it original. It can be sprinkled with salt, five spices or pepper or pepper.

5. 

   Step5:It's tight.

6. 

   Step6:Cut narrow. Do not cut wide. Less than the length of the section. Conducive to stretch forming.

7. 

   Step7:Stretch on two or three piles (as shown in the figure).

8. 

   Step8:Left hand up, right hand down. S-turn.

9. 

   Step9:Close up.

10. 

    Step10:Close the mouth down, straighten and reshape slightly. Basically, I'm not plastic.

11. 

    Step11:The rest of the white dough. I'm on three stacks.

12. 

    Step12:As above.

13. 

    Step13:Put it into a steamer, cool it in the air, put warm water in, cover it and ferment for 20-30 minutes, to 1.5 times of the size.

14. 

    Step14:Steam over high heat, fill with air, turn to medium heat. Steam for 15 minutes, then simmer for 5 minutes, and lift the pan.

15. 

    Step15:Pumpkin two-color rolls made before.

16. 

    Step16:Finished product.