400 grams of semolina, 100 grams of flour, sugar, preserved fruit, lard, lye, shaoxing wine

Ingredients: 50 grams of vegetable oil, 10 grams of refined salt, 3 grams of lye, 200 grams of water.

Practice one

Take the appropriate amount of flour, into the cage on the steam for fifteen minutes out, sieve and wait for the use of the lard diced with shaoxing wine and sugar cinnamon juice, mixed into the steamed flour and then mixed with sugar to make mature noodles.

Take the appropriate amount of flour and water and mix well naturally

After fermentation, add alkaline water and sugar and knead well, molasses for a while. A little flour spread on the board will be molten dough on the top of the knead a little, rolled into a dough, take half of the cooked flour sprinkled on two-thirds of the dough, one-third of the dough folded back to cover, and then folded into three layers, will be the ends of the dough dead so three or four times, and the remaining several times to brush the sesame oil.

Brush with cool water on the folded cake surface, garnish with some plums, jujubes, raisins, melon seeds and other preserved fruits, and steam in a cage.

Practice two

1. water will be lard wash, cut into pieces ting will be steamed on a drawer of flour, removed from the fine Luo, mixed into the lard ding and 150 grams of sugar, cinnamon sauce, cooking wine, sesame oil rubbed into the board oil sugar filling.

2. The hair on the good base, add 50 grams of sugar and knead well, molasses 10 minutes with a rolling pin to roll the dough into a rectangular thin to. One-third of the board oil sugar filling spread in two-thirds of the crust, stacked into three layers (the middle layer of the crust without sugar filling), with a rolling pin at each end of the seam pressure, and then rolled into a rectangular sheet with a southern-like method of two times the rest of the board oil sugar filling is used up, and finally about 3 points thick rectangular sheet, with an oil brush on the surface of the brush a layer of sesame oil, folded into three layers, and rolled into a 6-points-thick rectangle of lasagna cake embryo.

3. Plum, gold cake, honey dates, apricot preserves cut into thin strips 1 inch long and 1 minute wide, spaced out on the surface of the lasagna embryo, on the drawer to steam for about 20 minutes, take out to cool, cut into pieces 1 inch long and 7 minutes wide, yard in the plate can be.

Method 3

Mix all ingredients of Ingredient 1 into a dough, cover with plastic wrap and let rise for 40 minutes.

Bake or steam the salted egg yolks, chop them, and mix with the other ingredients.

Shape the dough into a large sheet, about 30 x 60 centimeters, and spread the filling in the center, folding one side over the other.

Place another layer of filling on the center of the sheet, then fold the other side over and press down firmly to form a long sheet.

Place the other half of the sheet on top of the filling, fold it over and press it firmly, cover the top with a little water, and sprinkle with green and red papaya.

Place a piece of white paper on the bottom of a steamer basket, place the lasagna in the basket, and steam over medium heat for 30 minutes.

Method 4

Build a wall of low-gluten flour, add the sugar, baking powder and water in the center, mix well and knead into a dough.

Divide the dough into 4 equal portions, and use a dough stick to form a quadrangular crust.

Cut 2 salted egg yolks into fine pieces. Mix the 6 salted egg yolks and other filling ingredients together and divide into 3 equal portions.

Place in a baking dish

Then steam for 5 minutes and cut into diamond shaped pieces.