Chinese Food

Cooking Steps

1. 

   Step1:Soak the blood glutinous rice in water overnight. Refrigerate it.

2. 

   Step2:The dough materials are mixed into a dough and fermented at room temperature to 34 times the size.

3. 

   Step3:Open the fermented seed dough. It has the fragrance of wine. The internal tissue is in the state shown in the figure.

4. 

   Step4:Pull the seed dough into small pieces. Put the ingredients other than the main dough butter into the bread bucket. Knead for 15 minutes.

5. 

   Step5:Add butter. Knead until extended. About 15 minutes.

6. 

   Step6:Add two chopped hugs to the soaked glutinous rice. Steam and cool.

7. 

   Step7:Ferment the dough to twice the size. Take out the air and knead it. Wake up for 10 minutes.

8. 

   Step8:They are all divided into 16 parts. Round them.

9. 

   Step9:Flatten the glutinous rice stuffing and close it down.

10. 

    Step10:Drain into the baking tray. Serve for 45 minutes.

11. 

    Step11:Ferment to full mold (about 2 times larger). 180 ° for 22 minutes.

12. 

    Step12:After baking, demould immediately. Brush melted butter on the surface.

13. 

    Step13:Break off one. Cut it open. Pack evenly. Feel soft. The top shell is brittle when it's hot.

14. 

    Step14:Change your posture. Take another picture.