1. Put all the ingredients into the mixing tank together and beat them into a dough. The black rice noodles are not glutenous and it is difficult to beat them into a film, as long as they are smooth. Reserve some water for adjustment. Ferment to double the size.
2. After the flour is pressed out of the air, it is divided into 6 equal parts, rounded and relaxed for 20 minutes.
3. Put it in the baking tray and ferment to about one and a half times.
4. Use a utility knife to draw lines on the surface.
5. Sift some high-gluten flour for decoration.
6. Bake at 350°/180°C for about 25 minutes.
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