Cooking Steps

1. 

   Step1:1. Red bean toast 1) 510g of dough after mixing, divided into 3 dough, Each 170g. Round. Wake up 10min 2) 170g dough. Beat the bubbles with your fingertips. Use a rolling pin to roll it into a tongue shape. Long strip. Turn over. Fold 34 times from top to bottom. Bottom down. Make 3 pieces. Then start from the first one. Turn over vertically. Roll out the bubbles. Turn over. Smooth one side down. Press the bottom down a bit flat. Lay the red beans in the middle. Roll them up and down Two point five Circle left and right. Lower the bottom into the toast box mold Inside. After the same method is completed, put the waking box at 3235 ° C, temperature of 7075%, 30min3) after waking up for 8 minutes, cover it, bake it for 3545min, heat it at 190 ° C, heat it at 210 ° C, until the bottom hole is painted and demoulded. Note - after the four corners are rounded corners, slice it at 3840 ° C.

2. 

   Step2:2. Doughnut (1) take 2 dough. Method 1 - flatten, exhaust, roll the rolling pin to a uniform thickness. It is a little larger than the doughnut mold. Press the mold to form. Remove the leftover material. Method 2 - roll the dough long, place it crosswise. Press the bottom edge to flatten and press down. Roll it up from the top to the bottom. It is about 25cm long; close up and press tight. Circle one end into a circle according to the flat shape, wrap the other end into the circle according to the flat shape, and compact the end to make it round. 15 minutes. Cover with plastic wrap. Open oil. Oil at 180 ° C. add a little water. Burst the water. Put in doughnut dough. Fry both sides for 3 minutes. Turn to golden yellow. Sprinkle sugar powder on the surfac

3. 

   Step3:Take 2 sides of hamburger (2 pieces) and roll them. Relax. Pat them flat and then roll them round. Close up. Hold the bottom of dough. Wet the smooth side with towel. Roll on sesame seeds. Put them in the baking tray and wake up for 30min - 810min. Heat up for 210 ° C. heat down for 190 ° C

4. 

   Step4:Mexican bag (2 pieces) 1) butter 25g finger softening → sugar powder 9g (melting) → egg 10g (three times) → low gluten powder 17g. After mixing, put it into the flower bag for standby 2) take two dough, pat and exhaust it, then round it, bottom down, put it into the baking tray for 30min 3) brush the egg liquid on the surface. When brushing, it should be light. It should be prevented from collapse. The mouth of the flower bag should be cut a little smaller. On the dough, from insid