Cooking Steps

1. 

   Step1:Knead doug

2. 

   Step2:No need to ferment after kneading. Divide into 80g / dough. Cover with plastic wrap or wet cloth and wake up for 5 minute

3. 

   Step3:Roll out the dough into an oval shape. Shape it as shown in the figure. First, fold one third of the dough and press it. Then fold the other third to press it. Finally, face it and close it. It should be noted that every time you fold it, it must be pressed tightly. Otherwise, there will be too many bubbles.

4. 

   Step4:After closing and pressing, use your hands to slightly rub it long. Roll out a small part at one side as the link of closin

5. 

   Step5:The long strip is folded into a circle. Wrap the other side with the rolled part. Just tighten it

6. 

   Step6:Put a warm cloth in the baking tray. Put the shell fruit surface embryo in it. Cover with a wet cloth. Put it in a warm and humid place and ferment for 30 minutes

7. 

   Step7:Boil the water of the shellfish - 1000g of water, 50g of sugar. Put in the flour germ of the shellfish. Cook for 30 seconds on one side, then turn over and cook for 30 seconds and take out

8. 

   Step8:Control the moisture content. Put in the baking tray. Preheat the oven 200 degrees. Bake for 20 minutes.