Ingredients

200 grams of medium-gluten flour

About 100 grams of water

10 grams of white sugar

Yeast powder 2 grams

Step 1

Mix all the ingredients into a ball, let it sit for ten minutes, deflate, knead evenly, and start the process.

Step 2

Roll out the dough into a piece that is as long as a chopstick, about one-third as wide as a chopstick, and about 4mm thick. So how many can this recipe make? I made 6.

Step 3

See the width?

Step 4

As shown in the picture, ignore the arrows. I will tell you the reason later. . . Fold the left side to the middle and the right side to the middle.

Step 5

See, the right side is folded over.

Step 6

The role of the arrow is here. Use the dividing board to cut the lines. If you look at the picture above, you will understand how the lines are cut.

Step 7

After everything is cut, don’t follow me and cut it into a mess

Step 8

Take a chopstick and put it on under. How to do it, see the diagram below.

Step 9

1. Pick up the dough. 2. Hold the chopsticks in one hand and pinch the dough with the other. 3.Slowly turn to the right. 4. Turn to the middle and be gentle. (It just means that the dough is soft or hard at the beginning)

Step 10

1. After rotating 180 degrees, 2. Press down with chopsticks to form the prototype. Just came out. 3. Can you see where the chopsticks are pressing? 4. This is mainly to see the layers after pressing.

Step 11

Photo of the finished product

Step 12

Detail photo

Step 13

Ferment at room temperature for half an hour in summer, ferment in oven at 30 degrees for half an hour in winter, steam for ten minutes

Tips< /p>

1. The dough should be neither soft nor hard.

This one still has requirements for the dough.

If the dough does not break after one rotation, then you have succeeded.

2. It’s best to watch this rotation several times and practice it with a towel first.

3. After one rotation, the chopsticks press down