Ingredients: 200g medium gluten flour, 70-degree boiling water 130- 140g (the ratio of flour to water is approximately equal to10: 7).

1, first prepare flour and boiled water, and it's no problem if the water is lower than 70 degrees. In addition, the draft of each brand of flour is different and needs to be adjusted by itself.

2. Then slowly pour the boiling water into the flour and stir it into cotton wool.

3. Then knead the flour into a ball. The kneaded dough is very soft and non-sticky.

4. Then cover it with gauze or plastic wrap and wake up for 30 minutes.

5. After fermentation, divide the dough into 16 doses, and each dose is rolled into a dough sheet with a diameter of about 13cm.

6, divided into eight groups, and then divided into two groups, the dough pieces are oiled and stacked together.

7. As shown below, two groups of bread have been divided (pay attention to hand hygiene during the whole process).

8. Then slowly press it open by hand, turn the front and back several times, and keep the shape when pressing it open.

9. Then roll it with a rolling pin, and turn it over several times on both sides to form a patch with a diameter of about 23cm.

10, turn on the fire, put the pot in hot water, steam for 8- 10 minutes, and then take the pot out.