Cooking Steps

1. 

   Step1:French noodle steps: put all raw materials into the blender, stir without dry powder, ferment at room temperature with smooth surface for 2 hours and refrigerate for 12 hour

2. 

   Step2:Fermentation steps - put all raw materials into the mixer. Stir slowly without dry powder. The surface is smooth and agglomerated. Fermentation at room temperature for 2 hours and refrigerated for 12 hour

3. 

   Step3:Country bread step - mix water and malt in a containe

4. 

   Step4:Weigh the beneficial raw materials into the mixer, introduce the mixed water and malt essence and stir until there is no dry powder, then stir quickly until the surface is smooth and the film can be pulled out.

5. 

   Step5:The dough temperature is 260 ℃. Add dried osmanthus and chopped walnuts and mix well.

6. 

   Step6:Surface covered plastic wrap. Room temperature fermentation for 60 minutes. Exhaust and turn over. Cover with plastic wrap. Room temperature fermentation for 60 minute

7. 

   Step7:Divide 300g of each mouthpiece into fermentation baskets (sprinkle flour in the baskets

8. 

   Step8:Put the fermentation basket with the mouth closed u

9. 

   Step9:Temperature in the hair box 28 humidity 7040 minute

10. 

    Step10:Seal down and guide into the cutting edge on the surface of the baking tra

11. 

    Step11:Put in the oven, heat 230, heat 190, steam for 3 seconds. Bake for 3035 minutes