Cooking Steps

1. 

   Step1:It's not in this recipe that Lubang species is more complex. Briefly, Polish species (also called liquid species and sponge species) flour 25g water 25g yeast 0.5g is mixed evenly. After fermentation at room temperature until bubbling, it's put into refrigerator for refrigeration for one night and the second day.

2. 

   Step2:Put flour, flour, salt, yeast and water into the bread machine. Choose the kneading procedure.

3. 

   Step3:Knead the dough and ferment it directly in the toaster at room temperature for 50-60 minutes. The temperature will rise during dough kneading. There is no need to use the fermentation function of the bread machine. Stick the flour with your fingers and poke a hole in the middle of the bread. If the hole does not retract, it will not collapse. It is OK to slightly retract.

4. 

   Step4:Take out the dough and pat it with your hands to exhaust. Divide it into 6 parts (about 80g) and loosen the plastic wrap of the rolling cover for about 20 minutes.

5. 

   Step5:The loose dough should be twisted into a long strip of about 30cm. It should be wrapped around the sausage. At the end of the joint, it should be pinched tightly. Besides sausages, I can add other ingredients I like. I've put half a slice of reduced fat cheese. A little meat and cedar.

6. 

   Step6:Rolled up. Spray some water on the surface of the oven and ferment for about 40 minutes. This time is only for reference and depends on the fermentation state.

7. 

   Step7:The fermented bread is rolling. It's lovely. Preheat the oven at 180 ℃.

8. 

   Step8:Heat up and down 180 ℃ for 18-20 minute

9. 

   Step9:About 230 kcal per loa