Cooking Steps

1. 

   Step1:All materials are mixed and kneaded to a smooth dough (except for pastry and stuffing). The room temperature fermentation lasts for 40 minutes (about twice the size). The original method is that no fermentation is needed. Personal feeling is not fermented. Direct baking. High temperature is easy to invalidate yeast. It is not easy for children to digest i

2. 

   Step2:Pastry materials mixed into a bal

3. 

   Step3:Start filling - mix all filling

4. 

   Step4:If the filling feels too dry, you can add some water properly. It can form a ball

5. 

   Step5:Stuffing in 6 part

6. 

   Step6:The fermented dough is further kneaded, evenly kneaded and divided into six equal parts with the pastry

7. 

   Step7:Take a dough and roll it into a circle. Wrap it in a pastry

8. 

   Step8:Close the mouth down. Wrap them in turn. As shown in the figur

9. 

   Step9:Grow oval, roll up from top to botto

10. 

    Step10:Roll them in turn as shown in the figur

11. 

    Step11:Grow again. Roll up from top to botto

12. 

    Step12:Roll them in turn as shown in the figur

13. 

    Step13:Take a dose. Squeeze both ends in the middl

14. 

    Step14:Roll flat, put in stuffing and wrap wel

15. 

    Step15:Close mouth down. Press slightly to make a round cake. Brush the surface with egg liquid or water. Dip the surface with sesame seeds. Press again gently to prevent the sesame from scattering

16. 

    Step16:Preheat the oven. Heat up and down the middle layer for 180 degrees. 20 minutes. Meimeida comes out. It's sweet and crisp