Small tips

1. Add a little oil for oily skinMaltSugar can strengthen the dough and prevent it from cracking.

2. Always cover the dough when proofing, otherwise it will dry out.

3.OvenAdjust the temperature according to your oven's characteristics. Pay close attention and avoid burning.

4. If kneading by hand, use a cold dough.LardYou don't need to melt it beforehand. The temperature of your hands can melt the lard during kneading.BreadWhen kneading with a machine, melt the lard beforehand, especially when making oil dough.