Cooking Steps

1. 

   Step1:Weigh the dry material with natural yeast.

2. 

   Step2:Pour into the blender and add water to mix.

3. 

   Step3:Stir to the dough and smooth the mask.

4. 

   Step4:Ferment at 30 ℃ for 180 minutes, turn over once.

5. 

   Step5:Divide the fermented dough into 200 grams. Relax for 30 minutes.

6. 

   Step6:Vent the dough.

7. 

   Step7:Fold it in half. Put in yellow mustard paste. Put in sausage and roll it into a cylinder.

8. 

   Step8:Put in the baking tray and ferment at 30 ℃ for 30 minutes.

9. 

   Step9:Well fermented. Cut the surface.

10. 

    Step10:Steam oven at 220 ℃ for 25 minutes.