Cooking Steps

1. 

   Step1:First, knead the dough and roll it well. Cover it with a damp cloth and wake it up for 20 minutes. Then sprinkle powder on the table and continue kneading until the dough is cut without pores. Divide it into several small groups. Make the size of the steamed bread according to the size of the container. Take a small ball and knead it into a water drop shape and press it flat.

2. 

   Step2:Roll length from the middle to the two ends. The roll length determines the number of turns.

3. 

   Step3:A little bit of cooking oil (outside the recipe). Don't put it on the end. Salt can be sprinkled on salty ones. Sweet ones can get involved in dried fruits and other favorite ingredients

4. 

   Step4:Roll from the big end. Roll to the tail and stretch down slightly. Hide the bottom of the end. The ox horn is rolled up.

5. 

   Step5:In fact, it's ok if I don't apply oil. I didn't apply oil in the picture. But I have a little hair. The lines are not so clear. Roll well and put it in a warm and moist place to ferment until the volume is slightly larger. About 1.5 times. Steam for about 10 minutes from boiling to boiling in a cold water pan. Stew for 3 minutes and then leave the pan.