1. Prepare Chinese materials
2. Yeast is dissolved in warm water
3. Pour the yeast water while stirring, knead it into a flocculent shape and knead it by hand. Seal it and leave it to ferment at about 28 degrees, about three times the size.
4. Butterfly pea flower water production: 13g butterfly pea flower heated water 170g soak for ten minutes
5. Take 130g butterfly pea flower water, cool it for later use
6. Mix all the main dough materials except the butter, tear off small pieces and add in the noodles, start kneading, add butter when the fascia is formed and continue kneading
7. Until the film is pulled out
8. Rounding
9. Make a rectangle by hand
10. Spread all the dried fruits, soak the dried figs and raisins in advance, and cut the dried figs in half
11. Fold and wrap the dried fruit
12. Finishing, spheronization and sealing
13. Exhaust after half an hour
14. Round again
15. Rattan basket sieve powder
16. Put the dough into a rattan basket, put the dough in the oven to ferment, and put hot water to ensure humidity
17. Obviously swollen and can be taken out
18. Upside down on the baking sheet
19. Cut the surface, put it in the middle of the oven at 200 degrees for 25 minutes
Tips:Rattan basket size 20 cm, large liquid volume, can be reduced as appropriate
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