Flour into the pot, pour a little cold water, stir; and then a little water, and then stir, the normal dough program; until the dough is soft and hard, and then kneaded dozens of times; place 20 minutes, wake up. Take the appropriate amount of flour into a large pot, use chopsticks to make a line in the middle of the flour, half of the flour with about sixty degrees of hot water and noodles, pour hot water slowly into the flour, use chopsticks to keep stirring into flocculent. Steaming pastry is also key, we first put a piece of pastry in the pot with the lid on to steam for five seconds and then open the lid, in a piece of pastry to steam, in the same way to put the pastry into the pot, after three minutes of steaming can be out of the pot.

The flour of the steamed bread is not very demanding, but the pursuit of chewy texture is best to use high-gluten flour. In order to branded bread taste softer, after cooling will not become hard, it is best to use warm water and noodles, you can also use half hot noodles and noodles, cold water and noodles, half of the hot noodles can make the bread eat up more soft and cold is not hard, wake up after the dough, divided into the right size dough, sprinkled with dry flour, two can be rolled together in the Luo, the middle of the dry flour, or else to be glued together, the yeast is melted with lukewarm water, the activity of the fermentation high The yeast should be dissolved in warm water, so that it has high activity and high fermentation rate. Then put it in a warm place to ferment for 1.5 to 2 hours. In winter, when the temperature is low, you can put a big pot underneath with some warm water.

The batter with eggs and pickled scallions and greens stirred to hang chopsticks, hot griddle slightly smeared with oil, the batter evenly spread, water vapor gradually less flip, repeated two or three times, both sides of the burnt flowers out of the aroma of picking away from the collapse of the soft, eaten without Shandong pancakes of the gluten of the oil pancakes is the pancake is rolled out thinly, sprinkled with fragrant beans, salt, caraway oil, roll up and then rolled out, when the pot is also cooking caraway oil, the pancake inside and outside of oil, fragrant very much. The smell is very good.

The crust is steamed directly, soft, moisture, thin, high translucency. Suitable for young and old to eat, lose the original flour branding flavor of the branded bread, easy to chew, easy to break, low elasticity. When Luo Bun, pay attention to master the fire, so that the flat iron pan of the kangcake has a certain degree of heat, Luo Bun time should be fast, do not take too long, or it will become a scorched cake.