Cooking methods: mixing, wrapping and steaming: sweet and fruit. Raw materials: white flour, 300g old yeast,10g alkaline flour,10g walnut kernel, 50g raisin, 50g candied green plum, 50g preserved wax gourd, 50g orange cake, 50g red dates, 50g longan pulp,10g candied fruit.

Production process:

1. Put the white flour and old yeast (boiled in warm water) into a basin, add about 400g of clean water and stir well to make dough, simmer for 30 minutes, then add alkaline water to the dough and knead well.

2. The walnut kernel is stuffed and peeled with warm water and chopped into broken rice grains; After the sugar plum and jujube are swollen, they are washed and shredded; Cut the sugar horseshoe into cubes; Put the preserved wax gourd, orange cake and longan meat together and chop them into rice grains. When the grapes become soft, soak them in warm water and break them in half (or chop them). Then put the above raw materials together, add sugar, and mix the cooked noodles and fruity essence evenly to make the eight-treasure stuffing.

3. Knead the mixed noodles into long strips, pull them into 40 noodles, press them into round skins (thin sides and thick middle), wrap them with 25g of eight-treasure stuffing, pinch their mouths tightly, and steam them in cages. After coming out, print a red octagonal pattern on the top of the steamed bread.

Flavor characteristics: white and round in color, soft and sweet, fruity, nutritious and healthy.

Inheritance and innovation: this method can also be used to make jujube paste steamed bread, bean paste steamed bread, lotus seed steamed bread, jam steamed bread, three mud steamed bread and so on.