1. Plain flour with black whole wheat flour
2. Add salt, clean water,
3. Add salad oil, yeast
4. Knead into a smooth and soft dough, knead in the flour continuously, knead until the dough is smooth and not very soft
5. Rubbing into long strips
6. Divide into 6 rounds
7. Roll into a cylindrical shape
8. Dip the bottom with flour and place it on the cage cloth
9. Cover the pot to double the size
10. Boil in cold water, steam for 15 minutes, turn off the heat and simmer for 3 minutes, immediately remove from the basket.
Tips:1. The dough must be kneaded more, constantly choking in the flour, kneading into the gluten.
2. Since the fermentation time is relatively long after shaping, it is shaped into a cylindrical shape and will not be too flat after fermentation and steaming.
3. Fermentation must be sufficient to make the finished product soft.
