2. The dough is tight and the mouth is facing down.
3. Roll out the dough.
4. Fold the long dough in half.
5. Cut the dough in half for 3-4 times with a scraper.
6. Spread out the cut dough and pat some dry powder gently.
7. Press and hold the left side and rub the strip from left to right.
8. Knead it to the length you think is appropriate and tie a single knot.
9. Put in the oven for the second fermentation, brush with egg liquid and bake in the oven.