The practice of making cakes, how to eat delicious, and the common practice of making cakes.

10g yeast was diluted with 350ml warm water of about 30℃ and allowed to stand for 3min.

Lard is melted by heating in water.

Add 60 grams of lard, 20 grams of sugar and 4 egg whites to the diluted yeast and stir evenly with chopsticks.

Add 400 grams of flour, stir it into thin flour, cover it with plastic wrap and put it in a warm place.

When the yeast in the basin expands and a large number of small bubbles appear on the surface, take it out.

Add 800 grams of flour to the leavening agent filled with bubbles.

Stir with chopsticks to form a flocculent dough sheet while adding.

Knead into a smooth wet dough, seal it with plastic wrap, and then spread it out in a warm place.

When the dough is twice as big, take it out.

Take out the cooked dough and knead it repeatedly to expel the air from the dough.

Divide evenly into small portions and knead the dough into smooth round dough.

Take a round dough, pick out your nose with your middle finger and forefinger, and insert red dates.

You can also make cakes of different shapes according to your own preferences.

Cover the molded cake with a wet cloth, bake it again in a warm place until the dough embryo is fluffy and light, put it in a pot, put it on a drawer in cold water, and steam it over high fire.

Ventilate for 25 minutes, then turn off the fire and steam for 5 minutes to open the lid.