Conch

Conch

1. After the second fermentation, the original color dough is taken out and kneaded to expel the air. After it is set aside to relax, it is ready to make a bun.

2. Take an appropriate amount of the standing sponge dough.

3. Roll out ellipse cake

4. Fold one third at one end.

5. Fold another third at the other end (pictured).

6. Turn it over after folding.

7. Emboss lines on the upward side.

8. Place it horizontally on the chopsticks.

9. Hold both ends in your hands.

10. Twist 360 degrees and press together.

11. Pull out the chopsticks.

12. Does it look like a conch.

13. Do the same way. After making it, cover it with a damp cloth to keep it warm and keep it moisturized for 40 minutes. After the conch has grown to 1.5 times in size, put the conch in a hot pot and steam for 40 minutes. Turn off the heat and steam again for 5 minutes.

14. The conch has gained weight.