Chinese Food

Cooking Steps

1. 

   Step13:Put it in the baking tray with oil paper. 180 ° for 20 minutes. Turn on the hot air. Take out the baking tray and cool it immediately

2. 

   Step12:Preheat the oven at 190 ° and add 1000g clear water into a pot A kind of Turn down the heat after 50g white granulated sugar is boiled. Keep the water in the state of boiling for 20 seconds on the front and 10 seconds on the bac

3. 

   Step11:Put it on the fermentation cloth for twice. My room temperature is about 22 degrees. It took me half an hour to wake up

4. 

   Step10:Tighten the mout

5. 

   Step9:Plug the other end into the thin sid

6. 

   Step8:Thin one side with a rolling pi

7. 

   Step7:Rub lon

8. 

   Step6:Roll up from top to bottom. Tighten the neck

9. 

   Step5:Turn it over and roll it into such a rectangle. Roll the bottom edge thin. Put a thin layer of water on the dough

10. 

    Step4:Take the dough and exhaust. Roll it up to form a tongue

11. 

    Step3:The dough is divided into 9 equal sized dough by venting. Cover with plastic wrap and relax for 15 minutes

12. 

    Step2:Cover the dough with plastic wrap and let it ferment in a warm place until it is twice the size. Dip your finger in the flour and poke a hole. The dough will not shrink or rebound

13. 

    Step1:Put all ingredients into Xiaomei's main pot. Adjust the speed 3 to 6 in 30 seconds. After mixing, change to kneading mode. 8-10 minutes.