Mix flour, sugar and salt evenly, put it on the panel, pile it into a hill shape, and dig a hole in the middle.

2

Mix yeast with a small amount of water, pour it into the flour hole and let it stand for 5 minutes.

three

Add a little more water and continue to knead the water into the flour.

four

Flour is initially agglomerated, and water is added little by little.

five

The amount of water added each time should be completely absorbed within 20 seconds after kneading.

six

Knead the dough until it is smooth and soft as an earlobe.

seven

Add a little oil to the dough, like adding water, and knead it until it is completely absorbed every time.

eight

Knead until the dough is tough.

nine

Put the kneaded dough into a container and put it in a warm place for fermentation.

10

Take out the fermented dough, gently knead out the air, and put it into the inner container of the rice cooker.

1 1

Secondary fermentation to twice the size.

12

Put the inner container of the rice cooker into the rice cooker and start heating until the edge turns yellow, about 20 minutes.

13

Turn the dough over, continue heating for 20 minutes, then turn off the power, stew for 10 minutes, and then take out the pot.