Cooking Steps

1. 

   Step1:Stir all materials until the surface is smooth and elastic. Ferment at 25 ℃ for 50 minutes.

2. 

   Step2:Divide it into 150 grams. Roll it. Relax for 30 minutes.

3. 

   Step3:Fold the dough in half and put the sausage on it.

4. 

   Step4:Roll into a cylinder.

5. 

   Step5:Rub each joint of the sausage with your hands.

6. 

   Step6:Put in the baking tray and ferment at room temperature 28 ℃ for 50 minutes.

7. 

   Step7:Ferment well. Sprinkle low gluten flour on the surface (SIFT). Scratch the edge.

8. 

   Step8:Steam oven at 210 ℃ for 20 minutes.