1. 1. The ingredients are ready. I make soymilk by myself with a soymilk machine and let it cool for use. It should be chilled in hot weather.
2. 2. Put all the ingredients except corn oil into the bread machine to knead the dough.
3. 3. Add corn oil after kneading to the expansion stage.
4. 4. Knead until the film comes out.
5. 5. Spheronization for basic fermentation
6. 6. Fermented to 2 times the size, just dip your fingers in the flour and poke the hole without retracting
7. 7. Divide into 2 parts, round and relax for 15 minutes
8. 8. Roll the dough into an oval shape and turn it over
9. 9. Fold left and right to the middle afterwards.
10. 10. Roll it out again and thin the bottom edge.
11. 11. Roll up from top to bottom and tighten the seal.
12. 12. Put it in the kitchen toast box, and carry out the final fermentation in the oven.
13. 13. Ferment until the mold is 9 minutes full. Bake for 30 minutes at the lower level of the oven at 180 degrees, and cover with tin foil in time.
14. 14. Hot air is shaken out of the oven, and the mold can be removed and let cool.
15. When I took the photo the next day, wrinkles appeared, haha!
