Detailed method of burning steamed bread

The production of steamed bread is to make soft dough from unfermented flour (dead noodles) and roll it into a circle with a thickness of about 1 mm and a diameter of about 30 cm with a rolling pin. It is cooked on an iron plate (special tobacco) protruding from the middle of a circle. Generally, this kind of iron plate is called "smoke" (pronounced ao). The pan of pancakes is flat, pancakes are generally larger, and everyone starts to eat mechanical pancakes. Data-layout="right "Ingredients: flour (without fermentation) 1, flour dough (proofing) for about 30 minutes. 2. Divide the baked noodles into several small portions and knead them evenly and smoothly without bubbles on the surface. In order to prevent the dough from sticking to the rolling pin, add a little more flour when rolling. 4. Be patient when rolling, and be sure to add more flour at the beginning. 5. Keep rolling, the finer the better. When it is rolled to a slightly larger size, you can use the method shown in the above figure to roll half of the dough with a rolling pin until it is thin. 6. The hazelnut is hot, so you don't need to put anything. You can cook it after a few seconds.

Note: it's best not to do it yourself. It takes a lot of effort and may not be done. Most people who don't cook often will be very dry and taste bad. When cooking, the fire must be big, and the steamed buns baked by too small fire will be very dry and not soft. Bake quickly, but it will be done in a few seconds. The finished product after baking needs heat preservation.