1. 150 grams of flour, 12 grams of granulated sugar, 4 grams of yeast, and 120 grams of water are mixed to form a starter. It will be fermented until lightly picked and the sound of bubbles bursting can be heard.
2. Knead all the ingredients except peanut oil in the main ingredient with the starter, and add peanut oil a little bit. After kneading to the expansion stage, place it in a warm place and spread to about 2 times the size.
3. Divide the dough into twelve equal parts, roll the loosened dough into an oval shape, and fold inward from the upper and lower thirds after turning over.
4. Roll the dough into a cone and roll it out into a long triangle.
5. Roll up from top to bottom.
6. Pour it into an oiled baking pan and place it in a warm and humid place for final fermentation.
7. Ferment to double the size, coat the surface with egg liquid and put it into a preheated oven at 180°C.
8. In the lower and middle layer, fire up and down for about 18 minutes.
Tips:1. I use ordinary flour for the starter.
2. Do not add water at one time, it should be decided according to the water absorption of the own flour.
