1. The dough is so fluffy that it won’t rebound immediately after being poked. Take two small doses
2. Roll out
3. Wrap the ham in the noodles, cut the knife but don’t cut it
4. Flip the left and right sides and leave to ferment for about ten minutes
5. Brush the surface with egg liquid, and bake at 150°C under preheated oven for 15-20 minutes. Put a bowl of water in it so that it will be softer.
