500g of dough, 0/00g of flour/kloc-,200g of sugar, 75g of pork suet, 5g of osmanthus sauce, 5g of cooking wine, 50g of green plums, 50g of golden cakes, 0g of candied dates/kloc-,50g of preserved apricots.

Steps/methods

1. Wash pork suet with water, cut into pieces, steam the flour in a drawer, take out fine Luo, add pork suet and 150g white sugar, osmanthus sauce, cooking wine and sesame oil, and knead evenly to make pork suet sugar stuffing.

2. Will (male name)

When the dough is well alkaline, add 50 grams of white sugar and knead well. /kloc-After 0/0 minutes, roll the dough into a rectangle with a rolling pin. Spread one-third of the fat candy stuffing in two-thirds of the place.

On the dough sheet, fold it into three layers (the middle layer is the dough sheet without sugar stuffing), press it at the seams at both ends with a rolling pin, then roll it into a rectangular thin sheet, and divide it into two parts by south sampling method.

Use up the rest of the suet sugar stuffing, and finally a rectangular slice with a thickness of about 3 points. Brush a layer of sesame oil on the surface with an oil brush, fold it three times, and roll it into a rectangular Melaleuca cake embryo with a thickness of 6 points.

3. Cut the green plums, golden cakes, candied dates and preserved apricots into thin strips with a length of 1 inch and a width of 1 minute, and put them on the surface of the thousand-layer cake embryo at intervals, steam them in a drawer for about 20 minutes, take them out and cool them, cut them into blocks with a length of 1 inch and a width of 7 minutes, and put them in a tray.