1. Mix all the materials together, usually put the liquid first. When stirring, the amount of water or pure milk can be adjusted according to the water absorption rate of different flour.

2. I didn't use the chef's machine or bread machine, because the quantity was not much, and I didn't need to knead it to any extent. Knead into a smooth dough by hand. The recipe dough is slightly wet, which is exactly what we need.

3. Wrap it in plastic wrap and put it in the refrigerator for fermentation for one night.

4. Put a little corn oil on your hands to prevent them from sticking. Press the dough flat without kneading.

5. Cut into strips and clip them into the shape of fritters with chopsticks.

6. Steam the oven in Tai Fang, and choose the steaming and baking mode, with the middle layer at 200℃ for 20 minutes.

7. Set slightly, pinch both ends, and bake in the middle of the oven at 200℃ for 30 minutes.