By Cocoa Could Have
<h2>Royalties</h2>
Four Seasons Treasure Peanut Butter 25 g
Warm water 100 g
Flour 200 g
Yeast 2 g
Sugar 10 g
Cooking oil 10 g
Salt and pepper 5 g
Black sesame seeds 3 g
<h2>Practice steps</h2>
1, sugar + yeast with warm water to boil.
2: Slowly pour into the flour and stir the flour into a flocculent shape.
3. Add cooking oil (or lard).
4: Knead into balls.
5: Remove the dough and place it on the board to knead the dough. The technique is similar to rolling it out like rubbing clothes, repeating it several times, about 6-8 minutes or so.
6, you can knead into a basic smooth state.
7: Roll out the kneaded dough into a rectangle about the thickness of a dollar coin.
8: Spread peanut butter evenly, sprinkle with salt and pepper and black sesame seeds. Black sesame seeds can be left unattended or replaced with green onions.
9. Roll up.
10. Roll up and cut into trapezoidal small agents.
11, stand up the agent, the trapezoidal narrower this head up, with chopsticks gently in the middle of a press can be.
12. Make the flower rolls in turn, seal and put them in a warm place to ferment to about twice the size.
13: Turn off the heat by steaming for 10 minutes, then simmer for another 3 minutes to open the lid.
<h2>Tips</h2>
Black sesame seeds can be left unfilled or replaced with green onions.
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