2. First put it on a pot covered with rapeseed oil, fry it until it is slightly yellow, and then put it in the furnace to be cooked.

3. When baking, it is not advisable to use strong fire to avoid burns.

The key is temperature control, and the formula is as follows:

Medium gluten flour 1000g, yeast10-0/5g, sodium carbonate 5g (or not), flour chips 10g, ethyl maltol 0.2-0.5g, and water 400-500g. Technology: dissolve ethyl maltol in hot water, add flour and stir well.

Then, the yeast was dissolved in warm water at 35℃, and flour was added, and then the flour was mixed with warm water and allowed to stand for 50 minutes.

Dissolve sodium carbonate and pastry in warm water at 30℃ and knead it into dough, and knead it several times. Then wake it up again for 30-50 minutes, open it and set it, put it in the oven and bake it with slow fire until it is crisp outside and soft inside.