1.
Put the ingredients in the order of liquid first, powder, butter and salt. Before kneading, use chopsticks to mix the powder and liquid below to avoid flying powder. During the kneading process, use a small spatula to scrape off the surrounding powder to avoid waste.
2. Knead until the film is formed, roll round cover with plastic wrap, and place in a warm place for a shot.
3.
Dip your fingers with powder, insert the dough, and the hole does not retract or rebound, indicating that the shot is ready.
4.
Put the dough on the silicone mat, gently press the air with your hands, divide the dough into 6 equal parts, round, cover with plastic wrap, and relax for 15 minutes.
5. Roll out the dough, press out the surrounding air bubbles, turn it over and thin the bottom edge, cut the figs into strips in advance, put an appropriate amount of dried figs, gently press down on the dried figs, roll up from top to bottom, pinch tightly and close the mouth.
6.
Put the shaped dough into the submarine mold, put it in a sealed place, add a cup of warm water, and perform two rounds.
7. Preheat the oven in advance, the middle layer, 180 degrees for 20 minutes, and cover with tin foil in time.
Tips:Dried figs are moist and can be eaten directly, similar to the kind of preserved fruit. If it is relatively dry, it is recommended to soak in wine and drain before using.
