Chinese Food

Cooking Steps

1. 

   Step1:Salted duck egg only take yolk and soak in white wine for 30 minutes (remove fishy smell

2. 

   Step2:Lay tin paper on the baking tray. Take out the soaked salted eggs and drain them. There should be a gap between them. Brush them with cooking oil (peanut oil can be brushed. My family only has mustard oil

3. 

   Step3:Bake in the oven at 180 degrees for 8-10 minutes (be careful not to burst and affect the taste. Try to look at the salted egg by the side of the oven as much as possible

4. 

   Step4:Now let's make the water and oil skin. Put all the materials in the water and oil skin into the basin and mix them. It's better to sift them before mixing the low powder

5. 

   Step5:Mix into a smooth, powder free dough and relax for 15 minute

6. 

   Step6:Divide the water and oil skin into 6 equal part

7. 

   Step7:Now we make pastry. Mix all the pastry materials into a flour free smooth dough

8. 

   Step8:Let's make the red pastry. Sift the low powder and add the room temperature softened butter

9. 

   Step9:Use chopsticks to stir into floccules and then knead into doug

10. 

    Step10:Water, oil, pastry and bean paste filling are divided into 25g small dosage forms for standb

11. 

    Step11:Use a rolling pin to roll the oil skin into a dumpling skin shape. Wrap the oil skin around the pastry. Use the tiger mouth position of your hand to assist in closing

12. 

    Step12:Finally close the mouth and tighten the sealing positio

13. 

    Step13:Press the seal down and flatten it. Use a rolling pin to roll it into a 2-3mm thick ox tongue. Be careful not to roll the tarp out

14. 

    Step14:Roll up from the bottom and relax for 15 minute

15. 

    Step15:Relax for 15 minute

16. 

    Step16:Wrap the tare around the red pastry. It is the same as the wrapping procedure of the bamboo charcoal pastr

17. 

    Step17:Wrap the pastry in the inner closing mouth and press it fla

18. 

    Step18:Use a rolling pin to roll it into a tongue shape. Roll it up from the bottom; it is the same as the way of wrapping bamboo charcoal

19. 

    Step19:Make all four colors in the same wa

20. 

    Step20:Cut with a sharp knife in the middle. The cut is facing u

21. 

    Step21:Flatten the dough face dow

22. 

    Step22:The pattern is facing down. The dough wraps the egg yolk of red bean paste, meat and pine. The mouth is closed tightly. The seal is facing down

23. 

    Step23:Yellow dough with egg yolk. Other colors don't need to be brushed. If you don't like it, you don't need to brush it

24. 

    Step24:Four color egg yolk is out of the ove