1. Amaranth boiled and filtered for later use
2. Put 40 grams of sugar into the mixing bowl
3. Add hot amaranth water until the sugar melts
4. Cool to warm, add 2.5 grams of yeast and let stand for ten minutes
5. Add 200 grams of flour and stir into a flocculent shape with chopsticks
6. With hands and into a ball
7. Go to the kneading pad and add lard for the first kneading
8. And into a smooth dough
9. Cover the dough with a bowl and let it wake up for ten minutes
10. After turning on the second time to make the dough, is it smoother? Cover the basin and wake up for ten minutes
11. Spread out the dough and add a pinch of flour to knead well
12. Take four equal amounts of small dough (here is 20 grams each)
13. Roll into four 20 cm noodles and drain them into a well
14. Stack clockwise once
15. Fold counterclockwise for the second time
16. Pick up and squeeze the bottom is a big hydrangea!
17. There are four big ones plus one small one
18. Put oil paper in the pot and cover for fermentation
19. After 40 minutes, turn on the heat and steam for fifteen minutes, turn off the heat for five minutes and then turn on the pan (pay attention to the water in the lid)
20. carry out!
