-
1
First, make the circular mold with a quart milk carton.
-
2
Cut open the milk carton, then ut off the bottom part.
-
3
Cut one side of the milk carton, including the top part, into half lengthwise.
-
4
Do the same for another 2 sides and make 6 strips (or 8 strips) in total.
-
5
Cover each strip with aluminum foil.
-
6
Make them into a ring shapes with the ends overlapping about 5mm, and staple the ends together.
-
7
Done!
-
8
You can use them many times until they are worn out.
-
9
Knead the dough until the surface of the dough becomes smooth.
-
10
Add shortening after a while.
-
11
Let the dough rise at 40C for about 50 minutes, or until the dough is about double in size.
-
12
Divide the dough into 6 pieces and make them into balls.Make sure not to let them get dry, and let the dough sit for about 10 minutes.
-
13
Reshape the balls again, and coat them completely with corn meal.
-
14
Place the circular molds on a baking sheet lined with parchment paper.
-
15
Place the dough seam-side down in the middle of the circular molds.
-
16
Place a sheet of parchment paper on the circular molds and place another baking sheet on top.
-
17
Press the dough like in the picture with the baking sheet and let it rise again at 40C for 20 to 30 minutes.
-
18
Preheat the oven.
-
19
Bake in a 190C oven for 13 minutes with the baking sheet still laid on top.
-
20
If they aren't brown enough,bake for another 1 to 2 minutes.
