Cooking Steps

1. 

   Step1:Prepare all raw material

2. 

   Step2:Pour water into yeast and stir well. Set asid

3. 

   Step3:Mix the flour with low gluten and high gluten. Pour salt on i

4. 

   Step4:Slowly pour the yeast water into the flour. Mix it with one side down to form a floccule

5. 

   Step5:Knead flour into dough by hand. Let stand for 30 minute

6. 

   Step6:Then we knead the dough. I divided it into two groups. But you can leave it alone and continue to ferment at room temperature

7. 

   Step7:I kept it at room temperature for an hour and a half. Then I pressed the dough like this with a rolling pin

8. 

   Step8:Roll it up agai

9. 

   Step9:It's like this. I keep putting it in the oven. I keep fermenting for about an hour

10. 

    Step10:Ferment twice as much as before. Sprinkle low gluten flour evenly. Cut several pieces with a knife. Put them into the oven. 170 ℃ for 20 minutes. The temperature of my oven is relatively high. You can adjust it by yourself

11. 

    Step11:It's out.