Black Bean Pig Hoof Roll

1. Black bean flour and wheat flour

2. Add 150g of black bean flour, 150g of wheat flour, 3g of yeast, and a little white sugar to heat and hydrate. Add a little salt to make a black dough. Add 300g of wheat flour, 3g of yeast, and a little white sugar to heat and hydrate. Mix together to form a white dough and ferment separately until 2 to 3 times

3. Take black bean dough and white dough and roll them into circular pieces.

4. Divide the black bean noodle into two pieces, with half of them stacked on top of the white noodle.

5. Fold and then take a quarter of the cornmeal flakes and place them on top.

6. Fold it again and gently press it down

7. Cut with a knife at two-thirds of the folded right angle.

8. Fold it in half on both sides and press it down

9. Prepared Pig Hoof Rolls

10. Wake up for 20 minutes, place a damp cloth on top, steam over high heat in cold water, and wait for about 13 minutes before stopping. The pot can be cooked in about 3 minutes.

11. Steamed Pig Hoof Rolls