Cooking Steps

1. 

   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.

2. 

   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

3. 

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

4. 

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

5. 

   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

6. 

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

7. 

   Step7:Rub lon

8. 

   Step8:Thin one side with a rolling pi

9. 

   Step9:Plug the other end into the thin sid

10. 

    Step10:Tighten the mout

11. 

    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

12. 

    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

13. 

    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