Cooking Steps

1. 

   Step1:Mix the flour with yeast, sugar, salt and water. Knead the dough to the expansion stage. Add butter. Knead the dough until the dough surface is smooth and has good ductilit

2. 

   Step2:Divide the dough into 6 pieces. Relax for 2 minute

3. 

   Step3:Roll the divided dough into ellipses. Lay the ellipses horizontally. Fold them three times. Press the air out of the skin gap with your palm at each fold

4. 

   Step4:Squeeze the edge tightly. Evenly rub the palm of your hand into a 25 cm long thin surface stick. Use a rolling pin to flatten one section of the surface stick. Apply some clear water for later adhesion. Place the other end of the surface stick on the end coated with clear water. Squeeze the joint tightly with your hand. Ferment the finished shell fruit cover cage cloth for 20 minutes

5. 

   Step5:Put the white sugar and baking soda into the clear water to boil when the shell fruit is finally fermented. Put the fermented shell fruit face down into the boiled sugar water. Cook for 20 seconds on one side, turn over and then cook for 20 seconds

6. 

   Step6:Take out the cooked shellfish with a strainer and control the drying slightly. Put them in the middle layer of the preheated 200 ℃ oven and bake for 25 minutes.