1. Measure the soy in a measuring cup, wash it, put it into the wall-breaking machine, add an appropriate amount of water, and start the pure soy milk program
2. When finished, pour out about 50 grams of soy milk, add 20 grams of cold water, cool in the bread bucket, add yeast powder, high-gluten flour, fine sugar and salt, and start the dough mixing process
3. After fermenting to twice the size, take out and knead to remove the bubbles, and let the noodles stand for 20 minutes
4. While making the noodles, fold the tin foil into a rectangular shape, and then roll it into a cone shape. If you have a tapered mold, you can ignore this step
5. Wrap the kneaded long dough on the tin foil tube
6. Brush the surface with egg liquid, proof it for about 40 minutes, put it into the middle of the oven, and bake at 170 degrees for about 15 minutes. The specific temperature and time should be increased or decreased according to the size of the lobster.
7. After baking and letting cool, take out the tin foil, put the chopped sausage pieces and the coriander after washing and removing the roots into the tube.
8. Crush a little Oreo cookies and serve as soil
Tips:Because the soybean milk is ground with a wall-breaking machine, there is no bean dregs, and it is particularly fine and thick, so it is diluted with a little water and then mixed.
