Cooking Steps

1. 

   Step1:Prepare the golden dragon fish Australian wheat flour 200g. Warm water 100g.

2. 

   Step2:Pour the water into the flour bowl. Stir with chopsticks. The flour will be flocculent.

3. 

   Step3:Knead the dough by hand. It doesn't matter if it's not smooth.

4. 

   Step4:Cover and wake up for about half an hour.

5. 

   Step5:Knead the wake-up dough again. It's easy to knead it into a smooth dough.

6. 

   Step6:The dough is divided into 15 small dough strips, about 20 grams each. (the size can be adjusted by yourself.)

7. 

   Step7:Divided dough is like rolling dumpling skin. Rolling into pieces.

8. 

   Step8:Then brush each mask with a layer of oil. Stack one on top of the other.

9. 

   Step9:First press it horizontally with a rolling pin, then press it vertically, and then press the whole stack a little larger.

10. 

    Step10:Finally roll the dough into large pieces. Roll both sides back and forth. Do not roll too hard. Roll back and forth slowly. A few on the front. A few on the back.

11. 

    Step11:Roll out the dough and put it into the steamer. Steam it for about 15 minutes after boiling.

12. 

    Step12:Is it very thin?

13. 

    Step13:After steaming, tear it up slowly and fold it up separately.

14. 

    Step14:Today's roll is fried vegetables and pickled elbows.