working methods

1. Sow Poland: whole wheat flour 50g water 50g yeast 0.5g one night in advance, stir evenly, ferment at room temperature for 2h, and refrigerate overnight.

2. The next day (4 doses/serving 100g), high-gluten flour 125g whole wheat flour, 75g water, 90g cooked black sesame 15g salt, 2g yeast, hand-kneaded into dough or cooked in the third gear for 8 minutes.

3. After the dough is formed, the plastic wrap is relaxed 15 minutes.

4. After relaxing, roll the plastic wrap on the back cover in 4 parts and relax for 15 minutes.

5. Relax and roll into a rectangle.

6. (Sweet potato stuffing: sweet potatoes can be steamed) Add the stuffing.

7. Wrap the stuffing tightly, roll it up and pinch it tightly!

8. All covered plastic wrap is relaxed 10 minute. After relaxation, roll up one end and pinch the joint.

9. Ferment for 20-30 minutes after molding.

10. Boil a pot of hot water (don't let it bubble). Put the shellfish in water and cook on both sides for 30-40 seconds.

1 1. Put the cooked shellfish into the baking tray. At this time, you can sprinkle sweet plum powder on the shellfish! The coloring is very beautiful.

12. Preheat the oven for 200 degrees 18 minutes.