Chinese Food

Cooking Steps

1. 

   Step1:Weigh out required material

2. 

   Step2:Knead into a smooth dough (just for the expansion stage). Cover with plastic wrap. Make a haircut

3. 

   Step3:It's twice as big as the original volume. Stick your fingers in flour or oil and poke a hole in the dough. If the hole doesn't collapse and doesn't retract, it means your hair is good

4. 

   Step4:Take it out and pat it to exhaus

5. 

   Step5:Divide the dough into six smaller ones, and the remaining one larger on

6. 

   Step6:Grease the 6-inch round mold. Put the egg tart mold in the middl

7. 

   Step7:Roll the dough into a circle and put it into the moul

8. 

   Step8:Knead six more dough and put them into the moul

9. 

   Step9:Use a knife to make a stroke at the corresponding place of each doug

10. 

    Step10:Turn up the sliced dough and stick it on the dough. Then take out the egg tart mold and put it in the warm place for secondary fermentation

11. 

    Step11:After the second hair is twice as big as the original volume, put on the egg liquid on the surface. Then decorate the tip of the small noodle with something (my medlar. But it's better not to. It's blackened after baking

12. 

    Step12:Put it into the preheated oven. 180 ° 10 minutes, turn the tin paper on the back cover to 170 ° 2O minute

13. 

    Step13:Finished product drawin