Step by step

1

Mix all the ingredients 1 and stir well until the dough is smooth (gluten molding).

Step by step

2

Add the cream (softened at room temperature) to the dough and continue beating until the completion stage (you can pull out a transparent film that drips like chewing gum). It takes patience to knead dough by hand. Sisters can lose weight ~ ~ ~ hehe ~)

Step by step

three

Put it into a container, cover it with plastic wrap for basic fermentation for about 60 minutes. (twice as big).

Step by step

four

Divide into 8 equal parts, wrap them in into the pit directly after rolling, put them into baking trays at equal intervals, cover them with plastic wrap and relax 15 minutes.

Step by step

five

Gently press the loose dough into a round cake, cut eight openings 1 cm at the edge of the dough, and continue fermentation for 10 minutes.

Step by step

six

Brush the fermented dough with egg liquid, then dip one end in water with a rolling pin, then dip it in sesame seeds and press it on the dough surface.

Step by step

seven

Put it in a preheated oven and light it at 190 degrees. Reduce the fire to 160 degrees (or 175 degrees 15 minutes).

Red bean taro floret