Cooking Steps

1. 

   Step1:1. Ferment and make the original yeast, high flour, 80 water, 80 all the yeast sugar, put it into a basin, mix it well, and then keep it still for 34 hours (about 10 degrees in Wuhan now, and reduce the time in summer). Of course, you can also knead the yeast and flour together, but this 4 hours is the process of slowly releasing the vitality of the yeast. The dough made in this way has a good internal structure and is baked out with beautiful pores and soft taste if you have the conditions, you can It's better to make Lubang seed (professional grade yeast seed

2. 

   Step2:This is the way the fermentation is done. Basically, the whole bowl is full of pores in the middle. It smells sour

3. 

   Step3:No photos were taken during the kneading process. Then put the rest of the materials and yeast seeds together in the basin to knead the dough, wait until it's smooth, and then give salt. It takes about 1 hour to knead. If it's hard to knead, it's necessary to let the dough rest and relax, and then knead it purely. When the figure above is kneading, it's divided into small dough

4. 

   Step4:Only when the rubbed surface can be pulled out of the film can the finger be put on the film and the fingerprint can be seen through the film, which is qualified

5. 

   Step5:After the first fermentation for 40 minutes, you can start shaping and exhausting. Don't let it all go too clean. It's mainly used to pat out all the big bubbles. The above technique is usually used for sweet dough such as square bread. However, this technique is simpler than the traditional method, and the final effect is also good

6. 

   Step6:After molding, one of the dough is made into a shorter and fatter shape according to the requirements of the old father, so that the soft part in the middle will be baked out more. I prefer the crispy par

7. 

   Step7:The most suitable fermentation temperature is 2832 ℃. However, it's unlikely that there is a professional fermentor at home. Find a bigger pot and put the baking pan in to boil the water, cover the water, don't touch the baking pan. Use the steam to simulate a similar fermentation environment. The water temperature is not more than 45 ℃. Otherwise, the steam estimate is close to 40 ℃. The yeast is almost dead. The fermentation effect will be greatly reduced

8. 

   Step8:Brush the oil on the baking tray. Otherwise, you can't take it out without a thermometer. You can feel the normal temperature of human body by hand. If you don't feel the warm and slightly hot water temperature, it's suitable

9. 

   Step9:End of fermentation, twice the size of dough waiting for sunbathing ✈️

10. 

    Step10:Preheat the oven about 230 degrees in advance. This time can be used to row and powder the staf

11. 

    Step11:Bake in the oven at 230 ℃ for 22 minutes. Remember to preheat for 15 minutes. Observe the surface condition of the brea

12. 

    Step12:

13. 

    Step13:

14. 

    Step14:

15. 

    Step15: