Cooking Steps

1. 

   Step1:Put the ingredients in the dough into the toaster and knead it into dough. Remember, salt can't be put together with yeast. It will cause yeast failure

2. 

   Step2:Just knead it into a smooth dough.

3. 

   Step3:Divided into six equal parts

4. 

   Step4:Take a dough and roll it with a rolling pin to form a long tongue with a length of 20cm.

5. 

   Step5:Put on the loose meat evenly. Roll it up from one end. When rolling, tighten it as much as possible.

6. 

   Step6:After the roll is finished, use your thumb and forefinger to pinch the mouth tightly to prevent it from bursting when baking.

7. 

   Step7:Flatten the head at one end.

8. 

   Step8:Wrap the other end. Pinch the mouth tightly and make it round.

9. 

   Step9:Put them in the baking tray and refrigerate for 1 hour.

10. 

    Step10:Take out the dough about 20 minutes in advance. Prepare the alkali water first. Pour the alkali into the water. Stir gently to melt. Grab the dough with gloves and put it into the alkali water. Soak both sides for about 20 seconds

11. 

    Step11:Remove the drained water and put it into the baking tray lined with oilcloth or oilpaper.

12. 

    Step12:Preheat the upper and lower tubes of the oven 200 degrees in advance. I use petrel pe5450. The temperature is for reference only. After preheat, put it in the middle and lower layers of the oven and bake for 20 minutes. The reference is to turn the meat floss into honey brown.

13. 

    Step13:Finished produc