Cooking Steps

1. 

   Step1:Put all the ingredients together. You can knead them with the bread machine or by hand until the surface is smooth and can unfold. It is not required to cover the film by hand. Water consumption is determined according to different seasons and flour. I used 245 grams of water today. In the past, 225 grams was enough. It depends on the kneaded face. It should be soft and slightly sticky, but not on the hand as standard. During fermentation, pour a small amount of water on the bottom plate of the oven. It's enough to double the size of a hair.

2. 

   Step2:Three to five copies after the delivery. Roll it out and roll it up. Three copies are placed along the long side of the baking tray. This is longer. 4-5 servings are placed in the direction of the short side of the baking tray.

3. 

   Step3:In order to avoid touching the baking tray and facilitate cleaning, you can pad oil paper on the baking tray.

4. 

   Step4:It's better to ferment to 2-2.5 times. After fermentation, use a sharp knife to cut a few holes on the surface. Then use a sieve to sift the high powder.

5. 

   Step5:I use a 30 litre capacity of the Zhongchen X6 oven. Bake in the middle and lower layers (second layer below). Fire up and down 180 ° for 25 minutes.

6. 

   Step6:Take it out of the oven after baking. It's better to move the bread to another place to cool it. If you continue to put it on a hot baking plate, it will dry some more.

7. 

   Step7:You can eat it if it's not hot. The outside is dry and the inside is soft. I wish you all the best.