Cooking Steps

1. 

   Step1:Mix the flour with yeast, sugar, salt and water. Knead the dough to the expansion stage. Add butter at this time. Drop the dough kneading belt until the dough surface is smooth and has good ductility.

2. 

   Step2:Divide the dough into 80g / piece. Relax for 2 minutes.

3. 

   Step3:Roll the split dough into an oval shape.

4. 

   Step4:Lay the oval pancake horizontally. Fold it three times (as shown in Figure 4). Press out the air in the gap of the dough with the palm of your hand in each fold.

5. 

   Step5:Squeeze the edge tightly. Evenly rub the palm into a thin stick about 25 cm long

6. 

   Step6:Use a rolling pin to flatten a section of the dough stick. Apply some clear water for later adhesion.

7. 

   Step7:Lay the other end of the dough stick flat on the end coated with clear water. Pinch the joint tightly by hand.

8. 

   Step8:Put the finished fruit on the oilcloth and cover with the cage cloth for 20 minutes. Put sugar and baking soda into water and boil them when they are finally fermented.

9. 

   Step9:Put the fermented shellfish face down into the boiled sugar water. Cook for 20 seconds on one side, then turn over and cook for 20 seconds. Remove the cooked shellfish with a sieve and control the drying slightly. Put them in the middle layer of the preheated oven for 25 minutes.