1. Mix raw material 1 and knead until the surface is smooth.
2. Continue to knead to the expansion stage.
3. Basic fermentation to double the size.
4. Divide into 12 portions and relax for 10 minutes.
5. Take a small noodle and roll it out about 20 cm long.
6. Roll up from top to bottom.
7. Continue to relax for 10 minutes.
8. Cut the dough out of it.
9. The incision is glued with the mixture of raw material 2.
10. Put the dough in an 8-inch baking pan that has been greased with oil in advance, and flatten it with your hands. I put corn oil on it, if you want it more fragrant, just put butter on it.
11. Poke a hole in each dough.
12. Put it in a warm place for secondary fermentation, the temperature is 38-40 degrees, about 30 minutes.
13. After the second fermentation is complete, brush the surface with a layer of oil or not, and the oven is preheated at 230 degrees.
14. Put the dough into baking for 12 minutes, and take it out immediately after baking.
Tips:The inside of the baking pan must be oiled a little bit more than usual, otherwise the bottom will not be crispy, and the mold will be sad.
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