Cooking Steps

1. 

   Step1:Mix with warm water and yeast for 12 minutes. Then mix with all materials. Knead until smooth. Ferment to twice the size.

2. 

   Step2:Fermentation complete. Exhaust (squash with fist).

3. 

   Step3:Divide into 3 equal parts. Let stand for 15 minutes.

4. 

   Step4:After 15 minutes, flatten the dough and roll it round (5mm thick).

5. 

   Step5:Preheat the pan a little. Do not put in oil. Put in baijimo. Turn over for about 2 minutes until both sides are golden.

6. 

   Step6:The baiji steamed bun can be put into the fresh-keeping box and refrigerated. It can be fried the next day, with something for breakfast.

7. 

   Step7:Cut the bagimoto from the middle. Two pieces are sandwiched with eggs. A few pieces of tomato, ham, or other ingredients you like. Pour some salad dressing on it. It can be eaten.