1. Soak the butterfly pea flowers in boiling water for about 15 minutes to make a blue tea
2. Add the rum to the raisins, mix well and soak
3. Put the ingredients except raisins and sunflower seeds into the chef's machine and knead out a thick film
4. Add raisins and sunflower seeds and knead for another 8 minutes
5. Round into a large clean basin, ferment in the oven
6. Fermented to 2 times the size
7. Divide into 2 parts
8. Roll out the exhaust
9. Put Shanghai Moss
10. Roll it up and put it in the mold. I use the square toast mold from Xuechu. This recipe can make two toast molds, and 450g toast mold can make one.
11. Ferment to 9 minutes full mold, preheat the oven at 170 degrees, put it in the middle of the oven and bake for 30 minutes
12. Out of the oven, put it down and let it cool
13. With a slight tea fragrance, it is delicious. California raisins are soaked in rum, so they are very soft. Those who like starry sky and love to try fresh may wish to try~
