Cooking Steps

1. 

   Step1:Milk, sugar, high gluten powder, whole wheat flour, cocoa powder, salt, eggs, yeast into the barrel and a noodle procedure (open the lid, 30 minutes

2. 

   Step2:Add room temperature softened butter and continue mixing for five minute

3. 

   Step3:Leave the dough in the refrigerator for 20 minutes.

4. 

   Step4:Take out the dough and spread out the long strips. Brush a small amount of olive oil (to prevent the dough from drying) and knead it for 10 minutes (the method of rubbing clothes) or beat it with a rolling pin. PS if a good toaster or chef machine. This process is directly omitted. After kneading the glove film, the fresh-keeping film is sealed and fermented for one hour at room temperature (above 25 ℃). The dough is dry. Cover with a damp cloth.

5. 

   Step5:Prepare the stuffing. The nuts can be roasted a little. More fragran

6. 

   Step6:Mix glutinous rice flour, sugar, milk and corn starch in a bowl to make a paste and steam for 20 minutes.

7. 

   Step7:After steaming, add butter to dry until it is not ho

8. 

   Step8:Mash the mashed potatoes evenly and cover with fresh-keeping film for later us

9. 

   Step9:The dough expanded to 1.52 times. It doesn't retract when pressed. It doesn't collapse. Press to exhaus

10. 

    Step10:Divide into three dough and let stand for ten minute

11. 

    Step11:Roll the dough into pieces. Press the dough evenly by hand and spread it on the dough. (put a little oil on your hands. Not sticky

12. 

    Step12:Roll up after fillin

13. 

    Step13:Put it into the oven and ferment for 55 minutes at 38

14. 

    Step14:Preheat oven 180 degrees. Shake the flour on the dough. Cut with a knife and put it into the middle of the oven at 175 ℃ for 25 minutes (adjustable according to the oven

15. 

    Step15:Bake and let coo

16. 

    Step16:The skin is crisp and fragrant. Soft interior. Rich stuffing, q-shaped soft glutinou

17. 

    Step17:Delicious even overnigh