Cooking Steps

1. 

   Step1:Old noodle making - mix the old ingredients. Knead until the dough is smooth.

2. 

   Step2:Ferment to 23 times the original size.

3. 

   Step3:Main dough making - mix the main dough materials except butter. Add the old dough. Knead until the dough is smooth. Add butter and knead until the dough expands. It can pull out the film and is not easy to break. Fermentation.

4. 

   Step4:When waiting for fermentation, steam the purple glutinous rice, add sugar, mix well and let it cool. Then add the dried osmanthus and raisins soaked in rum and mix well.

5. 

   Step5:Cream cheese with sugar and mix well.

6. 

   Step6:The dough is fermented to twice its size.

7. 

   Step7:The fermented dough is divided into 3 parts. Round and relax for about 20 minutes.

8. 

   Step8:Take a dough with the front side on top. Roll the rolling pin up and down from the middle into a rectangle. When rolling the face, pay attention to the consistency of the two hands.

9. 

   Step9:Turn over. Spread 1 / 3 cream cheese filling. Spread a layer of purple glutinous rice filling on the top. Leave 1cm on the top and 1cm on the left and right sides respectively. Don't spread 2cm on the bottom. Roll up evenly from top to bottom. Pinch the end tightly.

10. 

    Step10:Flatten it a little. Put it on the baking tray.

11. 

    Step11:Ferment to twice the size. Decorate with sifting powder and cutting.

12. 

    Step12:Put it in the preheated oven 180 ℃ for 20 minutes.

13. 

    Step13:Let it cool. It's soft and layered.