Cooking Steps

1. 

   Step1:Dip the egg yolk with high white spirit and bake in the middle layer of 175 degree oven for about 7 minutes until the egg yolk just begins to come out of oil and then cool down.

2. 

   Step2:The bean paste filling is divided into 20g / share. Each part is wrapped with an egg yolk.

3. 

   Step3:Put all the water and oil skin materials into the bread machine, knead for 20 minutes, and cover the plastic film to rela

4. 

   Step4:Crumple the pastry ingredients into a ball.

5. 

   Step5:Divide the water and oil skin into 35g1 parts and the pastry into 24g1 part

6. 

   Step6:Take a portion of the tare, flatten it with your hands, wrap it in a portion of the pastry, form a ball, put it down at the end, and wrap one by one.

7. 

   Step7:Take a ball, close it up, roll it out in an oval shape, roll it up from one end, put it down and relax for 15 minutes, roll it out one by one.

8. 

   Step8:Take a roll of crispy skin and roll it up and down again. Roll it up again and put it down for relaxation.

9. 

   Step9:Take a pastry that has been rolled twice, and split it in two from the middle. Slice it u

10. 

    Step10:Roll the dough into a thin one with a thick middle outer ring, turn the bread into a bean paste and egg yolk filling. Tighten the mouth like a bun. Put the mouth down on the baking tray

11. 

    Step11:Preheat the upper tube of the oven for 200 degrees and the lower tube for 180 degrees. After all the tea puffs are wrapped, bake in the middle layer of the oven for about 25 minutes until the skin slightly changes color.