Chinese Food

Cooking Steps

1. 

   Step1:This is the squid's ink ba

2. 

   Step2:It's smaller. I ate a lot of pilchard fish. Only 5 of them are complete. Tear off the outer membrane of the ink bag with 3. Melt the ink bag into water (the water volume is within the formula)

3. 

   Step3:In the barrel of the toaster, put the egg liquid first, then the ink water

4. 

   Step4:Add yeast. Soak for a while. Put in all the ingredients except butte

5. 

   Step5:Knead the dough with oil till the dough leaves the film

6. 

   Step6:Round and ferment

7. 

   Step7:It's about two hours at room temperature and it's twice as big

8. 

   Step8:Take out the dough. Press and exhaust. Divide into eight equal parts. Round. Wake up for 15 minutes in the middle. Cover the dough with plastic wrap

9. 

   Step9:In 15 minutes. Flatten a dough

10. 

    Step10:Then knead it into a ball. Finish all in turn. Put it in the baking tray

11. 

    Step11:Put the baking tray into the oven for two rounds. Spray water on the side of the oven and the dough surface to keep moisture

12. 

    Step12:End of the second round. Take out the baking pan. Preheat the oven to the set temperature (190 ° C on the fire and 160 ° C on the fire). Brush the dough surface with sugar water. Sprinkle white sesame seeds

13. 

    Step13:In the preheated oven for about 18 minutes

14. 

    Step14:Then take out the net rack and let it cool.