Cooking Steps

1. 

   Step1:Put the rice noodles in the basin (three elephant rice noodles I used

2. 

   Step2:Add 80g clear water and mix well (there is not much water here, so just mix it up a little bit

3. 

   Step3:Add 80g clear water to the small pot. Add suga

4. 

   Step4:Stir until the sugar melts over a minimum heat without boiling. Just melt the suga

5. 

   Step5:Sugar water into rice flou

6. 

   Step6:Stir evenly to make powde

7. 

   Step7:Then pour the powder into a small pot. Heat for 1 to 2 minutes at least. Make sure to keep stirring

8. 

   Step8:Leave the fire immediately. Keep stirring for 2 to 3 minutes. Some agglomerates can be pressed and dispersed

9. 

   Step9:Heat again for 1 min. and keep stirring. Keep stirring for 2 to 3 min. and cool down. The final powder is a slightly thick powder. Remember that it must not be a transparent paste

10. 

    Step10:Add 10 grams of warm water to yeast and stir evenl

11. 

    Step11:Brush the pizza plate with a thin layer of oil to prevent stickin

12. 

    Step12:After the powder is cooled to warm temperature, add yeast water and stir evenl

13. 

    Step13:The milk is put into the pizza plate for fermentation. I ferment with warm water for 2 and a half hours at room temperature of 16

14. 

    Step14:Ferment until the surface is covered with bubbles. Steam for 12 minutes after firin

15. 

    Step15:After steaming, let it cool completely, then demould and cut into piece

16. 

    Step16:Cut bloc

17. 

    Step17:Sweet and q-play. All the pieces will be divided up

18. 

    Step18:Beautiful shark fin pattern. It should be more beautiful to make it with a small plate next tim