Ingredients: 300 g of flour, 3 g of yeast, 170 ml of water, oil to taste.
method:
1. Add flour and yeast to a basin, add water and form a dough.
Fermented to about twice as large, I used it for 60 minutes in the summer.
The fermented dough is full of honeycomb tissue, use chopsticks to poke holes in the dough, do not retract and do not deflate, retract is not fermented well, deflating is over-fermented, and the over-fermented dough is basically not saved.
2. Move the fermented dough to the panel, organize into 4 doughs, roll out thinly, brush with oil, fold in half, and gently press out the flower pattern with chopsticks.
3. Steaming drawer brush oil, cold water on the pot, stand still for 10 minutes, turn on the heat, steam for 15 minutes after the water is boiled, steam, simmer for 5 minutes, out of the pot.