Cooking Steps

1. 

   Step1:Prepare the ingredient

2. 

   Step2:The specific method is as shown in Fig. tip - according to the dry humidity of the dough, appropriate amount of water is used (I only used 345 ml

3. 

   Step3:The specific steps are as shown in Fig. tip - the dough must be kneaded and then added with oil. Otherwise, the yeast activity will be broken

4. 

   Step4:Tip - knead about 15 mins to make the dough more flexibl

5. 

   Step5:The specific steps are as shown in the figur

6. 

   Step6:The specific steps are as shown in the figur

7. 

   Step7:The specific steps are as shown in the figur

8. 

   Step8:Dough after 2 h fermentatio

9. 

   Step9:The specific steps are as shown in the figur

10. 

    Step10:The specific steps are as shown in the figure tip- dough is kneaded and air is patted. Then roll it in along the edge

11. 

    Step11:The specific steps are as shown in Fig. tip - when making the shape of the staff, it is necessary to rub the tips of both ends of the staff to make oblique marks, one knife and one deep mark (to avoid dough wrinkles). After the completion, the surface shall be evenly sprinkled with water, and then put it into the oven to wake up 30mins

12. 

    Step12:The specific steps are as shown in the figur

13. 

    Step13:Bakin

14. 

    Step14:The specific steps are as shown in the figur

15. 

    Step15:Finished products

16. 

    Step16:Crispy outside and tender inside. Soft and chew