Cooking Steps

1. 

   Step1:Butter melt

2. 

   Step2:Mix all other dough materials into past

3. 

   Step3:Cover with plastic wrap. Steam over medium heat for 10 minutes, then open the lid and stir. Continue to steam over the lid for 5 minutes. Repeat three or four times to thoroughly ripen (microwave high heat seems to be OK, but I don't think it's healthy

4. 

   Step4:You can fry 100g of glutinous rice flour in the process of steaming the noodle skin pulp. When you wrap it, you can stick some to prevent it from sticking. When you stir it until it turns yellow slightly, it will burn easily if the fire is too fierce

5. 

   Step5:Strawberries are used as a whole to make a great fortune. Cut them into small cubes to make xuemeiniang (it's OK to do this first

6. 

   Step6:(if the dough is steamed, you can put it in the pot first. It's dry in winter. It's hard to make it when it's frozen dry.) cream and suga

7. 

   Step7:Take 45g of the dough. Knead it round and then flatten it. (if you want to stick your hands, stick some cooked glutinous rice flour). The skin should be thin, especially the edge of the mouth. To be xuemeiniang is to make some cream first, then put some strawberries on it and then wrap it. Then roll on some cooked glutinous rice flour. It's OK (like wrapping dumplings or wrapping steamed bread). My first skin is thick, so I feel small. There's less stuffing. It's not good to take picture

8. 

   Step8:To make Dafu, you should first copy a spoonful of Dousha on the plastic wrap. Then put the whole Strawberry (wash it in advance and take the stalk). Close the plastic wrap. Wrap the Dousha on the surface of the strawberry. The same way as xuemeiniang. Wrap the strawberry wrapped in Dousha on the surface. Dafu is finished

9. 

   Step9:Dafu doesn't have a founder, so it's not very nice to cut it out. It's in a hurry. Everyone understands. I didn't have time to take the perfect picture. But it's really delicious^_ ^

10. 

    Step10:Pack it. It's great to give it to my friends^_ ^