Cooking Steps

1. 

   Step1:All dough materials except butter are poured into the bread barrel in sequence. Knead the dough for 20 minutes, then add the softened butter. Knead for another 20 minutes. Start the fermentation process.

2. 

   Step2:During fermentation, make sweet potato hot water and sugar to melt. Then add milk, glutinous rice powder and chestnut powder to mix well. Pour into the plate, cover with plastic film and steam for 15 minutes. After steaming, add softened butter. Put on disposable gloves and knead until all butter is absorbe

3. 

   Step3:The dough is fermented to twice its size. Dip your finger in the powder and poke a hole in the middle, it will not shrink or rebound.

4. 

   Step4:Divide the fermented cocoa dough into three parts

5. 

   Step5:Take a copy and roll it into a circle

6. 

   Step6:Spread the potato slices

7. 

   Step7:Then spread the peas and the meat floss

8. 

   Step8:Roll it into a triangle. Close it down. Both ends are also pinched and sealed. Make sure that the bread dough can wrap all the stuffing so that it doesn't burst out.

9. 

   Step9:Make the remaining two pieces of dough. Put them on the baking tray.

10. 

    Step10:Second fermentation to twice the size.

11. 

    Step11:Sprinkle a thin layer of low gluten powder. Use a knife to gently cut the mouth. I like the ones with obvious lines. I can also cut them after two hair.

12. 

    Step12:Preheat the oven 180 degrees. Heat it up and down 180 degrees for 20 minutes.

13. 

    Step13:Finished produc

14. 

    Step14:Finished produc