Cooking Steps

1. 

   Step1:Mix the raw materials in the fermenting head with chopsticks, cover with fresh-keeping film, put it in the warm place, then it will expand and fall back. The inside is honeycomb. This process will take about 1.5 hours. If the temperature is high, let it ferment at room temperature.

2. 

   Step2:Use the post oil method to knead the fermented yeast head and the materials in the main dough until a large smooth dough can be pulled out.

3. 

   Step3:Put it in a warm place (cover with plastic film. 30 ℃) and ferment it to 2.5 times of the size. Dip a little flour with your fingers. Poke a hole in the dough. If the hole does not retract, it means the dough is well fermente

4. 

   Step4:Pat the dough surface gently. Exhaust the air. Take it out and divide it into two equal parts. Directly rub it into about one meter long strips. Then fold it in half from the middle

5. 

   Step5:Hold the folded part with both hands and one hand. Press the other end with one hand and rub it inward for two or three times. As shown in the figure, then plug the right-hand side into the left-hand side fol

6. 

   Step6:In mol

7. 

   Step7:Put the hot water on the bottom layer of the baking pan, then put the baking net on the top layer, and then put the mold on the baking net. Close the oven door. If the water has cooled down halfway, change the hot water again. Until the dough is twice as large.

8. 

   Step8:Preheat the oven 180 degrees. Bake the upper and lower tubes of the middle or lower layers for 20 to 25 minutes. Brush a layer of melted butter immediately after it is put out of the oven. Then demould it. Put it on the grid and cool it before eating.