Cooking Steps

1. 

   Step1:Control the water temperature according to the season. First make the dough into a dead dough. Put it on the desk and press it with a wooden bar. Fold it while pressing. Press it evenly until it reaches the table. Then cut it into two pieces. Add yeast flour and alkali water respectively and then rub it. Depending on the hardness of the dough. If the dough is soft, add some dry flour and press it again until the dough is smooth and smooth. When the yeast flour is even, cover the dish with a warm cloth.

2. 

   Step2:Divide the dough into pieces of dough of 600g each. Roll them into round cakes with a diameter of 22cm and a thickness of 3cm. Turn them over frequently. It's commonly known as three turns and six turns . It's evenly baked. When the skin color is slightly drum, it's cooked. There are chrysanthemum shaped burrs around.

3. 

   Step3:Bowang's pot helmets are kneaded repeatedly with fermented and dried noodles to form a shield shape and put on the Kang. After the two sides are congealed, stack up several pots helmets and put them in the pot. Do not add water. Steam and bake until cooked. The baked pot helmets are not burnt or burnt. They have the color of uncooked noodles and the taste of cooked buns.