Pastry making process

Kneading dough: Take 500 grams of low-gluten flour, 6 grams of edible alkaline flour, 20 grams of butter, and 180 grams of warm water (35°C is preferred). Add 20 grams of old flour and knead into a dough with a smooth surface. Let it sit for 15 minutes.

Adjust filling 1. Pour 5kg corn starch into the container, add 550g egg liquid, 1kg Panda brand condensed milk, 200g butter, 1.5kg water, 900g Nestlé milk powder, 450g white sugar and mix well. . 2. Put the mixed stuffing into the steamer and steam for 2.5 hours. Take it out and let it cool naturally before use.

Add 35g/piece of shaping dough, roll it into a round cake with a thickness of 0.5cm and a diameter of 5cm, fill it with 10g of fillings, and put 8g of steamed Cantonese sausage cubes in the center of the top, made with spinach juice. Make 12g of dough into leaf decoration, shape it into an apple shape, put it in a steaming tray and let it rest for 20 minutes.

Mature: Put the apple bag into the steamer, steam for 12 minutes, take it out, spray 1g of red yeast rice water on the surface and garnish.