Cooking Steps

1. 

   Step1:Both hot and polish varieties need to be made in advance.

2. 

   Step2:Scalding - high flour 225. Sticky rice flour Five Sugar 25. Salt one point two five . boiled water 375. 1. Put the high flour, glutinous rice flour, sugar and salt into the mixing barrel of the cook machine. Stir evenly at low speed. Add boiling water, stir slowly for 1 minute, and then quickly for 1 minut

3. 

   Step3:Put the scalded seeds into a container. Cool them at room temperature. Refrigerate them overnight

4. 

   Step4:Polish methods do not repeat. The state must be honeycomb.

5. 

   Step5:The black sugar is boiled with heated water. Cooling standby.

6. 

   Step6:Put the hot seeds, Polish seeds and all materials of the main dough except butter into the mixing barrel of the chef.

7. 

   Step7:When the dough has a thick film, add butter and beat until it is fully expanded.

8. 

   Step8:Put the dough into the fermentation box. The surface temperature is 26 ℃. Fermentation for one hou

9. 

   Step9:After fermentation, the dough is divided into dough and rolled. The dough is fermented for 30 minutes.

10. 

    Step10:Take a dough, press it gently, roll it long and turn it upside down. Turn over. Turn over. Cut the black sugar into small pieces. Put it on the surface. Don't put it on the bottom. Each dough contains about 20 to 25 grams of black sugar.

11. 

    Step11:Roll it up and down. Close up and squeeze tightly. Rub the long strip. You can rub the tips on both end

12. 

    Step12:Three in a group. Braid.

13. 

    Step13:Put it in the toast box. Ferment. Ferment to 8.

14. 

    Step14:Heat the oven 160. Lower the oven 180. Bake for 30 to 35 minutes.

15. 

    Step15:Pay attention to the coloring. It is necessary to cover the tin paper.