Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou
By VicentaLakin
Recipe Recommendations
- flour 250 grams
- water 120 grams
- oil 3 grams
- sugar 10 grams
- yeast powder 2-3 grams
- cactus fruit powder appropriate amount
- Red bean paste filling appropriate amount
- sweetening
- steamed
- several hours
- ordinary
Steps for Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou
1
Combining all the pasta raw materials with a smooth amount of pasta, covering it with a protective film for five minutes。
2
Growing strips。
3
Slap, squeeze a red bean sand。
4
Wrap, stick tight。
5
And then swipe it。
6
Cut into small agents。
7
Put it on the steamer, go fermentation。
8
To be fermented twice as big, put in the evaporation oven, opt for pure steam mode, 100 degrees 17 minutes。
9
The finished chart。
10
The finished chart。
11
The finished chart。