Cooking Steps

1. 

   Step1:Prepare ingredient

2. 

   Step2:Open two sides of salt and dry yeast respectively. Pour in 90% water. Reserve some water to increase or decrease properly

3. 

   Step3:Now melt the yeast and mix the salt into the dough

4. 

   Step4:Knead the dough in the form of beating and folding until it is smooth. Spread out the kneaded dough and add the fermented dough. Knead the dough in the same way of beating and folding for 10 minutes until it is smooth

5. 

   Step5:Put it in a bowl. Cover with plastic wrap and ferment at room temperature for about 45 minutes to 23 times the size of the original dough

6. 

   Step6:Fermented dough

7. 

   Step7:Take out the dough and divide it into 2 parts

8. 

   Step8:Press the exhaust and then beat and fold until smooth. Cover with wet cloth and let stand for 15 minutes

9. 

   Step9:The dough joint is facing up. Press the air vent. Fold it back from 3 / 1. Seal the joint firmly, and then fold back 3 / 1 of the dough

10. 

    Step10:Finally press the seal tightly. Put one palm in the middle. Roll back and forth. Both hands roll back and forth from both ends

11. 

    Step11:Another dough is shaped into a circle

12. 

    Step12:Cover with wet cloth and ferment for about 1 hour and 45 minutes to twice the size of the original dough

13. 

    Step13:Cut the fermented dough with a sharp blade

14. 

    Step14:Preheat oven. Heat up and down for 170 ℃ for 40 minutes; oven temperature is for reference only

15. 

    Step15:Finished product drawings

16. 

    Step16:Finished product drawings

17. 

    Step17:Finished product drawings