Cooking Steps

1. 

   Step1:Mix the water and yeast well. Dissolve the yeast completely.

2. 

   Step2:Mix the high gluten flour and the low gluten flour on top of the water. Pour salt on the flour. Do not allow salt to come into direct contact with yeast.

3. 

   Step3:Use a scraper to mix the dough. Then transfer it to the chopping board to knead the dough.

4. 

   Step4:Knead the dough to the stretching stage. The surface is smooth.

5. 

   Step5:Lengthen the dough and fold it again. Fold it once in each direction. Fold it four times in all.

6. 

   Step6:Put it in a container. Cover with plastic wrap. Move to a warm place to ferment.

7. 

   Step7:Ferment to 2.5 times the original size. Transfer to the board again.

8. 

   Step8:Divide the dough into three equal parts.

9. 

   Step9:Fold it into an approximate cylinder according to the method shown in the figure, and then knead it from the middle of the hand to both sides to make it slender. Cylinder o

10. 

    Step10:Put the shaped bread on the baking tray.

11. 

    Step11:Continue to ferment at room temperature to twice the size, then sprinkle a little flour on the dough. Use a knife to cut a few. Bake for 25 minutes at 190 ℃ in the preheated oven. Place a bowl of water on the bottom of the oven when baking. This will make the skin of the staff crisp.

12. 

    Step12:Finished product