Ingredients: medium gluten flour, yeast, water, sugar.

Step 1: Stir the yeast and sugar into the water a few times and add the flour. Knead into a smooth dough, cover with plastic wrap and let rise.

Step 2: Ferment until it is 2 to 3 times bigger and has a honeycomb shape.

Step 3: Choke and knead, kneading lightly.

Step 4: Roll out the dough to about 5mm thick, snap out a round sheet (using a round mold or round bottle cap is fine) Picture on the mold 3cm in diameter.

Step 5: Buckle the dough sheet, 6~8 rounds stacked, with a bamboo stick will be stacked dough sheet pressure, be sure to put the center position, left and right symmetry, pressed out to be perfect.

Step 6: Let the dough rise for about half an hour, put cold water on the pot, turn off the heat 10 minutes after the water boils, and 5 minutes after the heat is turned off, you can get out of the pot.