Cooking Steps

1. 

   Step1:1. Stir all raw materials to the dough to pull out the film shape. 2. Take out the dough, knead it, cover it with plastic film and ferment it for the first time (it can be fermented faster in the basin). 3. Cut the dough into 150g, three parts in total. 4. Take a dough and press it into long flat shape and fold it in half, then press it into flat shape and roll it up. 5. Put 3 dough into the 450 gram toast mould side by side and press the lid tightly. Put it in the oven without firing. Carry out secondary fermentation (if the indoor temperature is too low, open the oven in advance and wait for some heat, then turn off the remaining temperature fermentation). 6. Put it into the middle layer of the oven after eight minutes of fermentation and bake for about 30 minutes at 200 degrees. Bake until golden yellow. 7. Demould and pour it out immediately after it is discharged from the furnace. Pour it on the cold rack to cool it. It can be eaten after it is slightly cool.