In December 2015, I once pinched a small teapot for a little friend to a relative's family. Now that the child is already in elementary school, I am coming to the house today, and I still remember the little teapot of the year. Then we will eat teapot hoe for this evening.
Mix all the ingredients evenly, knead into a smooth dough, ferment to 1.5 times larger, divide the dough into 60 grams of the agent, and knead it into a smooth and straight shape.
Knead another portion of the dough into a dough piece, a garland or other suitable tool to take a small round piece to make the lid of the teapot, and press the nest in the middle of the hoe, as shown.
Place the lid on the bowl and place it into a ball with 0.5 grams of dough. Dip the water on the lid as shown.
Roll the remaining dough into strips and cut into equal length teapots. My small teapot puts 1.5 grams each.
Use 1 gram of dough to form a drop of water and pinch it into the mouth of the teapot as shown.
The teapot's handle and mouth are well-awakened for 20 minutes, and the atmosphere is steamed for 16 minutes. Turn off the fire. After 5 minutes, open the lid and the teapot will be ready.
My dough is a black sesame that has been fried and chopped and sieved.