Cooking Steps

1. 

   Step1:If you have a dough press, you just need to hold the dough of and. This is the state of white dough. As shown in the figur

2. 

   Step2:[no press] no press, it's going to be in this state. It's very smooth. There's no air hole in the cutting section

3. 

   Step3:In the same way. And black sesame dough. I have a press, so as long as you can hold the dough. Without the press, you still need to be smooth.

4. 

   Step4:Press dough repeatedly with a press. My press has 6 gears in total. Sprinkle a small amount of dry powder when pressing. From thick to thin, the finished product is the thinnest state. If there is a little bubble, use a toothpick to break it. Just wipe some water

5. 

   Step5:The same is true for black dough. It's made into thin slices. Then brush a thin layer of oil on the white dough. I use corn oil. You can use any vegetable oil

6. 

   Step6:Then brush some oil on the upper layer. Then roll it up. The width is about 5cm

7. 

   Step7:Rolled up state. I made two. One is white skin is the outer layer. The other is black skin.

8. 

   Step8:Then use a sharp knife to divide the rolled surface roll into 4 parts with an average width of 2cm3cm. But remember that the number of parts to be divided is [double] and then take two parts as shown in the figur

9. 

   Step9:Find a thinner chopstick. Press it hard. The reason is that you can separate the layers

10. 

    Step10:Two hands with thumb and index finger. Gently extend to both ends. The length is about 13cm

11. 

    Step11:Then the S-shape is twisted. The interface is pinched tightly [forgive me for not beating and twisting myself] and placed on the steamed bread paper. It is fermented at 30 ℃ for 20min and 25min. It becomes 1.5 times larger

12. 

    Step12:Put cold water in the pot. Turn to medium heat after boiling in high heat. 15 min. turn off the heat. Simmer for 12 min. open the lid