Cooking Steps

1. 

   Step1:First, steam the purple potatoes in water. It's a very soft and sticky chopsticks that poke through easily. All dough materials, except butter, are kneaded in the chef's machine until fully blende

2. 

   Step2:Then add butte

3. 

   Step3:Knead into a very smooth dough (no need to leave the film

4. 

   Step4:The dough is divided into 6 small dough and rolled. Cover with plastic wrap and relax for 10 minutes (ignore the picture. I double it

5. 

   Step5:Take a loose dough and roll it into a tongue shap

6. 

   Step6:Turn over. Press the bottom thin with finger

7. 

   Step7:Appropriate spicy pine on the til

8. 

   Step8:Roll up from top to bottom and tighten u

9. 

   Step9:Roll out the left and right ends as shown in the figure.

10. 

    Step10:Then form the shape of a bagel. Pinch the joint tightly.

11. 

    Step11:Cut 6 small pieces of oil paper. Put the prepared shellfish on top one by one. Go to 35 degrees and ferment until they are fat

12. 

    Step12:When the fermentation is almost finished, start to prepare the water for cooking the shellfish. Add 50 grams of sugar to 1 liter of water. Boil the water to 90 degrees. There are bubbles at the bottom, but it doesn't boi

13. 

    Step13:Take out the fermented Beiguo. Take the oil paper and throw it into the pot. Then take out the oil paper

14. 

    Step14:Blanch each side for 30 seconds. Drain into a baking pa

15. 

    Step15:Preheat the oven. Heat it up to 190 degrees. Heat it down to 200 degrees. Bake it for about 20 minutes. Observe the coloring and cover the tin paper in time for about 10 minutes

16. 

    Step16:Bake it, take it out, place it at room temperature and seal it.

17. 

    Step17:Finished produc

18. 

    Step18:Finished produc

19. 

    Step19:Finished produc