1, 100 grams of high-gluten flour, pour 2 grams of salt, stir well.

2, 40 grams of water to melt 2 grams of yeast, and then poured into the flour, stirring until flocculent.

3: Knead until smooth, cover with plastic wrap and ferment until double in size.

4. Divide the fermented dough into 4 equal portions and knead them for 100 minutes, then roll them out into a cow's tongue shape, spray some water on the surface to prevent them from drying out, and put them into a baking dish with a lift hotpot, without oiling it, and cover them with a lid and let them ferment until they are twice as big as they should be.

5. Bake the fermented dough directly on the baking sheet.

6, no oil, no sugar, soft and delicious Indian oil-free scones can be out of the pan standby.

7, pour 2000ml of water into the pot and boil.

8, power:1800W temperature:150 degrees. Time:5 minutes.

9, when the water boils, put 100 grams of curry cubes, stir well.

10, this time you can under the side dishes a super recommended konjac silk, fritters, yams, potatoes, carrots, quail eggs, corn.

11, the hot pot steamer basket up, yards of good ingredients.

12, the button dial to the down button, the steamer basket will automatically drop can start cooking.