1. Mix all the above ingredients evenly, soften the dough and proof it for about 30-50 minutes. When the volume of the dough increases to about 1.5-2 times, the noodles will be ready. At this time we grab 110 grams of dough and start buns.
2. Knead the dough together with both hands
3. Knead it into one big end and one small end that is about the length of a rolling pin. As for what kind of rolling pin is used, I will give you a general introduction, it is in the shape of a fish belly.
4. This kind of rolling pin must be used to make authentic Baiji Mo, only this kind of rolling pin can roll the Mo into a bird's nest shape.
5. Roll up the rubbed strip along one edge.
6. Finally put the tail into the ass, hehe I don't know how to call it.
7. Roll up the dough and gently press it down with your hands,
8. Let him wake up for a few minutes before rolling.
9. After waking up, squash the noodles with the palm of your hand.
10. First roll the front from the middle
11. Roll to the palm size and back
12. Turn the other way round from both sides
13. Just roll it to the size of the 12cm diameter bun. We start to turn the bun. This is the key step to make the Baiji bun form the heart of the chrysanthemum with a tiger-back iron ring
14. Color and shape first in an electric baking pan.
15. The final product is like this, the standard white bun with two crispy skins and the iron ring tiger back and the chrysanthemum heart are ready.
Tips:How to say it, there is no trick to do this, it is to make the noodles in place and knead them well.
