Flour180g (leaven head)

Milk160g

Yeast 2 g

Flour120g (main dough)

25 g sugar

Salad oil 10g

Lotus leaf bag (middle seed method)?

180g medium flour, 2g yeast dissolved in 160g milk, stirred at about 28 degrees, fermented to 3 times the size, and then put in the refrigerator for 8 ~ 12h.

Add 120g medium-gluten flour, 25g sugar and 10g salad oil into the starter, knead until smooth, and roll it into 0.5cm slices after10min proofing.

Press the disc with the cup mouth, roll it into an oval shape, brush the surface with oil and fold it in half.

Half an hour after waking up, steam for 20 ~ 22 minutes.

Turn off the heat, then open the lid and stew for five minutes. It goes well with stir-fried dishes, pickles or roasted chicken legs.