Cooking Steps

1. 

   Step1:Put all the materials of the oil skin into the bread bucket, knead into a smooth dough, put on the fresh-keeping bag, refrigerate in the refrigerator and leave for about an hour. No need to rub out the film.

2. 

   Step2:The oil skin material is mixed into six parts. Add the corresponding pigmen

3. 

   Step3:One 25g bean paste, wrapped with salted egg yolk and kneade

4. 

   Step4:The oil skin is divided into six parts, round, covered with plastic wrap and wake up for a while

5. 

   Step5:Each color of the pastry is divided into six parts. The pastry is in a uniform shape

6. 

   Step6:Take an oilskin, roll it into an oval shape, and arrange the pastry in a row

7. 

   Step7:Wrap it. Tighten the sea

8. 

   Step8:Flatten. Roll it up and down with a rolling pin. Pay attention to the consistency of thickness. Cut off the extra white edges. Try to keep the width of each color the sam

9. 

   Step9:Roll it up and down. Don't roll it too tightly. Close mouth and put down to wake up. Make six in turn. Cover with plastic film to prevent air dryin

10. 

    Step10:Roll for the second time. Close the dough and press it with the palm. Roll it horizontally with the rolling pin upright

11. 

    Step11:Roll up from the end with the color as the center. Close and put it down. Make six in tur

12. 

    Step12:Use a knife to cut the dough from the middle. The cut face u

13. 

    Step13:Flatten. Roll into the middle thick and thin patches aroun

14. 

    Step14:Pack the bean paste. Squeeze it tightly. Note that the cut should always face ou

15. 

    Step15:Tidy up the shape.

16. 

    Step16:Heat up and down the oven for 160 degrees. Bake the middle layer for 30 subpackages. Tin paper can be covered if the color is satisfactor

17. 

    Step17:Layered and colorfu

18. 

    Step18:Sealed after coolin

19. 

    Step19:Finished product drawin