condiments

200 grams of flour

Glutinous rice flour100g

50 grams of sugar

Yeast 3g

Warm water 170g

condiments

Litchi 300 grams

1. litchi jam: prepare 300g litchi.

2. Peel, core, tear small pieces, put them in a pot without water and oil, and add appropriate amount of sugar.

3. Stir-fry over low heat until the water is dry, and let it cool.

4. Prepare 200g of flour, 0/00g of glutinous rice flour/kloc-,50g of sugar and 3g of yeast.

5. Add warm water 170g, and stir into flocculent.

6. Knead into a smooth dough.

7. Fermentation is twice the size. After the dough is fermented, it is full of gas. Sprinkle some dry flour on the panel, move the dough to the panel, and knead it repeatedly to exhaust air, so that the dough can be restored to its original size.

8. Sprinkle flour on the chopping board, take a proper amount of dough, flatten it, and add a proper amount of litchi jam.

9. Wrap it like a bun.

10. flatten.

1 1. After the dough is completely prepared, cover it with plastic wrap and ferment for the second time 15 minutes. When the cake is a little bigger and lighter, it will be all right.

12. Preheat the baking tray with oil and put it into the baking tray. Small and medium fire.

13. Fry until one side is solidified, turn over and fry until both sides are golden.

14. Put it on the plate.