How to make Umeboshi Guokui

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  1. Pour the yeast into the water and stir to melt;

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  2. Add sugar to the flour, and then wash the yeast with water.Use chopsticks to pour and stir until it becomes crumbly;

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  3.Add cooking oil;

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  4.Knead into a softer dough, cover with plastic wrap and ferment in a warm place for 40 minutes;

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  5.Soak the prunes until soft, wash them, and pinch out the water;

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  6. Heat the oil, add the prunes and saute until fragrant, add salt and pepper to taste;

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  7. Beat the pork into minced meat;

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  8. Add cooking wine, very fresh flavor and a little salt to the minced meat, mix well;

• 9.Take out the dough and deflate it, then divide it into eight portions;

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  10.Make everything into a ball, brush with oil, cover with plastic wrap and refrigerate for 15 minutes;

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  11.Get Press a small dumpling into a round shape with a thick middle and thin edges, put in the filling, and wrap it like a bun;

• 12.Turn the mouth down and press it with your hands;

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  13.Gently roll both sides into the shape of beef tongue, it doesn’t matter if the filling is exposed;

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  14. Surface brush Pour a layer of water;

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  15.Add the white sesame seeds and pat them gently with your hands.The sesame seeds will not fall off after roasting;

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  16.Preheat the oven and bake at 200° 20 minutes.