Raw materials: yeast 500g, bean paste stuffing 100g, alkali (boiled in water) 5g, peanut oil 30g and sweet-scented osmanthus sugar 50g.

The practice of mandarin duck roll

1. Put the fermented flour on the chopping board, add lye, fully knead it into smooth dough, divide it into several pieces, roll it into rectangular slices, brush half of the slices with oil, evenly spread a layer of bean paste, roll it from outside to inside, roll it into the middle of the slices, turn it over, brush the other half with oil, and evenly spread osmanthus flowers.

2. Stack raw mandarin duck rolls evenly in a drawer, put them on a pot with boiling water, and steam them with boiling water for 15 minutes.

Food characteristics: beautiful color, fluffy and soft, two kinds of stuffing, sweet and moist.