1. Except lard, mix all ingredients and knead for 20 minutes, then add lard and knead until the film is formed
2. After the film comes out, put it in a sealed container and leave it in a warm place to ferment twice as large, rub a hole in the middle, do not shrink or collapse.
3. After the fermentation is complete, ventilate, divide into 6 portions, spheronize, cover with plastic wrap and wake up for 20 minutes
4. Sprinkle some dry powder on the mold to prevent sticking, wake up the dough, vent, knead and put it in the mold.
5. Put it in a warm place and ferment twice as big. It’s best to let it protrude a little bit, then protrude a little on the plate, so it will be grilled like mushroom
6. Preheat the oven 180 degrees. After fermentation, the surface is brushed with egg liquid and sprinkled with sesame seeds for decoration
7. Bake at 180 degrees for 20 minutes
8. Bake for 10 minutes to see if you are satisfied with the coloring. If you are satisfied, you can cover it with tin foil.
9. After baking, take it out, shake the mold and heat it, and it can be demoulded very well.
Tips:Flour absorbs water differently. Reserve a little when adding water. Use your own oven to adjust the time and temperature.
