Cooking Steps

1. 

   Step1:Put high gluten flour, whole wheat flour, noodles, yeast, sugar, salt and water into the basin and mix them evenly.

2. 

   Step2:Knead the dough to a smooth surface. Put it at a room temperature of 27 degrees. Ferment for about 1 hour. Make the dough about 2.5 times larger than the original one. (during fermentation, the surface needs to be covered with fresh-keeping film or wet cloth to prevent the dough surface from drying). For better fermentation, it can be put into airtight sealed oven such as microwave oven or oven.

3. 

   Step3:Take the fermented dough out of the basin by hand. Put it on the panel to exhaust the gas inside the dough. Knead it again into a round dough. Leave it at room temperature for 15 minutes.

4. 

   Step4:Take out the dough and divide it into three equal parts.

5. 

   Step5:Roll the dough out again. Roll it into a large piece of dough. Then roll the dough up and down.

6. 

   Step6:Roll into a long olive shape. Put it back in the sealed place or at room temperature for 1 hour. Let the bread be twice as big as before.

7. 

   Step7:Use a sharp knife to lightly cut several twills on the olive shaped dough after waking up. Go into the oven and spray water on the dough surface. The crust will be crisp and hard.

8. 

   Step8:Preheat the oven 200 degrees first. Put the dough into the middle layer. 200 degrees. 30 minutes. Until the surface is golden. In order to make the baking stick more crispy, put a basin of water and artificial vapor on the lower layer during baking.