Cooking Steps

1. 

   Step1:1. pour all the ingredients into the blender and stir until the dough is smooth and elastic.

2. 

   Step2:2. Ferment at room temperature for 30 minutes. Divide the dough into 400g 1. 40g 3 rounds and relax for 20 minutes.

3. 

   Step3:3. Open the 400g dough rod into a semicircle.

4. 

   Step4:4. Rub 3 pieces of 40g dough into long strips, each about 18cm.

5. 

   Step5:5. Put three dough into the baking tray.

6. 

   Step6:6. Put the semicircular dough on it.

7. 

   Step7:7. Connect each dough interface.

8. 

   Step8:8. Turn the smooth side of the dough back. Press the leaves up. (as shown in the figure

9. 

   Step9:9. Press the eyebrows up (as shown

10. 

    Step10:10. Press out the eyes with the mould.

11. 

    Step11:11. Place the extra dough on both sides to make cheeks (as shown

12. 

    Step12:12. Carve out the mouth with a ruler.

13. 

    Step13:13. Ferment for 35 minutes at 30 ℃ and 75% humidity.

14. 

    Step14:14. Sprinkle rye powder on the surface after fermentation. Cut the blade on the leaf.

15. 

    Step15:15. Heat the oven at 210 ℃ and steam at 200 ℃ for 30 minutes.