Chinese Food

Cooking Steps

1. 

   Step1:Mix part a material

2. 

   Step2:Knead it into a ball and leave it on the wet cloth for 20 minute

3. 

   Step3:Break the dough into small pieces. Melt B yeast in B warm water (about 30 ℃). Put it in a warm place for fermentation

4. 

   Step4:The fermentation is twice as large, and the pores are fine and abundant

5. 

   Step5:Exhaust rounding in 3 part

6. 

   Step6:In the shape of a tongu

7. 

   Step7:Fold in half. Press the middle with finger

8. 

   Step8:Roll up and dow

9. 

   Step9:Tighten the mout

10. 

    Step10:Rub the long strip and cover it with plastic film or wet cloth and put it in a warm place for secondary fermentatio

11. 

    Step11:After twice the fermentation, sift a little flour on the surface. Preheat the oven at 185 degrees. Use a sharp blade to cut the mouth obliquely

12. 

    Step12:Put in the oven. Pour a small glass of water into the bottom pan. Bake at 185 ℃ for 25 minutes