In addition to the salt, all materials are mixed and stirred to form a dough, and then the salt is added to the film.
The base is fermented to twice the size. (The temperature should not exceed 28 degrees)
After the fermentation is good, the fingers are smeared with powder and poked holes, not collapsed, not retracted, and the fermentation is intact.
After the dough is taken out and slightly vented, it is divided into 6 portions, rounded, and covered with plastic wrap for 15 minutes.
Mold oiling powder (glutinous rice flour) in turn press the dough round, round, close the mouth, put it into the mold, put it in a warm and humid environment, carry out 2 rounds (do not exceed 40 degrees)
After fermenting, sprinkle a little glutinous rice flour on the surface, preheat the oven 180 degrees in advance, and bake for about 15 minutes.
Do not add water all at once, the flour brand is different, and the water absorption capacity is also different. This amount is just 6 molds.