Put Makgeolli in the bowl. Add sugar and salt and dissolve. Add cooking oil and mix evenly. After adding All Purpose Flour, Mix evenly until the flour is invisible. dough temperature: 25°C After 30 minutes of rest, the first fold (folding) After 30 minutes of rest, the second fold (folding) After 30 minutes of rest, the third fold (folding) Fermentation Completion :
60 minutes at room temperature Dough division : 40g After rounding the dough, rest for 15 minutes. Red bean paste division : 30g Shaping Second fermentation :
60 minutes on a warm oven (about 38 ℃) Put the dough in a boiling steamer steam for 10 minutes.