Cooking Steps

1. 

   Step1:Mix ingredients other than salt and coconut oil to make dough. Add salt to make dough. Add melted coconut oil to make smooth doug

2. 

   Step2:No fermentation, directly divided into six equal parts. Round the back cover and loosen the plastic film for 20 minutes. In summer, the time can be shortened according to the appropriate temperature

3. 

   Step3:Take a dough and roll it into a tongu

4. 

   Step4:Turn it around. Put it horizontally. Face down smoothly. Make it square. Roll it out and flatten the bottom

5. 

   Step5:Roll up from top to bottom. Close up and squeeze tightly. Form a uniform stri

6. 

   Step6:Close up. Roll a section with a rolling pin to form a fishtai

7. 

   Step7:Roll up the other section. Pinch it at the en

8. 

   Step8:Close your mouth tightly or it will burst when fermentin

9. 

   Step9:Sort it out a little. Cut the oil paper into six parts and put them under six shellfish respectively. It's convenient to cook shellfish later

10. 

    Step10:Put it into the oven for 32 ℃ and 30 minutes to ferment. Send a bowl of boiling water in the oven to keep the humidity. When fermenting, prepare to boil sugar water. 1000 grams of water A kind of 50 grams of sugar. Turn to a small fire after boiling. Keep the bottom of the pot bubbling. Don't fire.

11. 

    Step11:Put the shellfish in and cook. One side for 30 seconds. Preheat the oven 210 degrees while cooking the shellfish

12. 

    Step12:Take out after controlling the water content. It's normal for the skin with a little wrinkle. It'll be ready when it's baked for a while. Put it into the oven immediately after it's cooked

13. 

    Step13:When the oven is 200 degrees, 20 minutes and 8 minutes, it shows the degree of coloring of the shellfish. Cover with tin paper to prevent excessive coloring of the shellfish

14. 

    Step14:Out to coo

15. 

    Step15:And reincarnation patterns. The smell of coconuts is so fragrant.