Cooking Steps

1. 

   Step1:1. Mix all materials except coconut oil. Cook with hook paddle. Mix for 15 minutes.

2. 

   Step2:2. Pull out a small piece of dough. If the smooth film can be pulled out as shown in the figure, grease can be added.

3. 

   Step3:3. Add coconut oil. Press the coconut oil into the dough. Stir for 15 minutes in the first gear until all the oil is absorbed by the dough. Stop the machine halfway. Knead the dough by hand.

4. 

   Step4:4. Cut the dough into 4 parts.

5. 

   Step5:5. Respectively round. Relax for 2030 minutes.

6. 

   Step6:6. After relaxation, take one of the dough and flatten it to exhaust.

7. 

   Step7:7. Roll it into a rectangle with a rolling pin.

8. 

   Step8:8. Roll the dough up and down by hand. Roll it into 20cm long strips.

9. 

   Step9:9. Connect the long dough end to end. Knead the gap.

10. 

    Step10:10, 4 dough were repeated 69. All were completed. The final fermentation (26 degrees) was carried out for 30 minutes.

11. 

    Step11:11. When the fermentation is about to be completed, boil a pot of boiling water.

12. 

    Step12:12. Put them in one by one. Cook them for one minute on both sides.

13. 

    Step13:13. Put the cooked dough on the baking tray. Sprinkle poppies on the surface. Preheat the oven to 200 ℃ and bake for 15 minutes. The dough surface is smooth and golden.

14. 

    Step14:14. Golden Beiguo.