Cooking Steps

1. 

   Step1:Flour, yeast and warm water (in cold weather) are well mixed. The dough is rich in water. It's easy to operate with tools, chopsticks and electric cookers.

2. 

   Step2:Cover it, refrigerate it overnight or wake up in the warm place for 1-2 hours. It's hot in the south. The dough with large moisture content is easy to ferment. The dough is not twice as big as the steamed bread. It will rise when it's baked.

3. 

   Step3:The dough is sticky. Dip it in water with a tool and knead it around the center to exhaust.

4. 

   Step4:Maybe even. The size is not so strict.

5. 

   Step5:Brush oil (protection pot) in the pot, preheat with medium and small heat, dip hands in water, pull a piece of dough. It's like a dumpling, put it into the pot, press flat, cover it. Both sides are golden, and it's enough to drum up; I brand eight of them. Each pot takes about 10 minutes.

6. 

   Step6:If the dough is not baked in time, it can be put in the refrigerator again.

7. 

   Step7:PS another finished product.

8. 

   Step8:PS another finished product.