Cooking Steps

1. 

   Step1:1. Knead all raw materials except butter, red raiser and lemon chips together until the gluten expands and the surface is smooth. 2. Add butter and knead until the dough has good ductility, then add red raisin and lemon chips and knead well. Divide into 80g / piece immediately. After rolling, relax for 5 minutes. 3. Roll the dough into an oval shape after relaxation. Turn over the top 1 / 3 and press it down. Then turn up the bottom 1 / 3 and press it down. Fold it in half and press the seal tightly.

2. 

   Step2:4. Knead the noodles to about 25cm. Flatten one end with a rolling pin. Circle and put the other end on the flattened dough. Wrap and tighten the mouth. 5. Put the dough on the baking tray lined with baking paper. Put it in the oven for 30 ° fermentation for 5060 minutes (the original recipe is - warm and moist fermentation for 30 minutes). ⒍ boiling sugar water during fermentation - put water and sugar together. Boil until boiling. After boiling the sugar water, take out the fermented shell fruit embryo and preheat the oven at 200

3. 

   Step3:8. Put the surface of the fermented shell fruit downward, boil in sugar water for 30 seconds, then turn over and cook for another 30 seconds. Drain the boiled shellfish and arrange on a baking tray. 10. Put it into the preheated oven with temperature of 200 ℃, middle layer, up and down for 20 minutes.