Cooking Steps

1. 

   Step1:Wormwood paste - boiled wormwood (treated with bicarbonate) with water and stir to make a paste.

2. 

   Step2:Knead - add flour, yeast and salt into the blender, mix gently for 10 seconds with the first gear, and then add the wormwood paste. Beat the flour with the second and fifth gear for 3 minutes. During that time, I turned off the machine to help stir twice.

3. 

   Step3:Knead the dough for 3 minutes, and then check whether there is any muscle. If not, it's still 2.5 gear speed for another 12 minutes or so until there is muscle.

4. 

   Step4:Spicy intestines - prepare 40g spicy intestine

5. 

   Step5:Divide the dough - relax the dough for 10 minutes. Then divide into 2 parts.

6. 

   Step6:Shaping - Dough rounding and skin polishing.

7. 

   Step7:Shaping - roll the dough into a square shape. Spread the spicy sausage and fold it in four corners, then wrap it up.

8. 

   Step8:Fermentation - wrap and ferment to 2.5 times the size. Sift the powder. This time, I ferment at room temperature. 20 degrees. The humidity is 75. It took me 1.5 hours. Then cut a cardboard pattern and put it on the bread.

9. 

   Step9:The cutting bag - the art knife / razor blade cuts the cross. The depth is about 1 cm. It is enough to make the bread fully expand and spread under high temperature. The heating is even.

10. 

    Step10:Cut and ferment for 35 minute

11. 

    Step11:Bake - preheat the top 270 and bottom 270 layers of the oven. Bake for 15 minutes. In the 12th minute, the spicy intestines in the bread began to ooze oil, make a sound of Zizi, and smell fragrant.

12. 

    Step12:The finished product should be cut after cooling. Store in a 20 degree fresh-keeping bag at room temperature for 2 days.