Cooking Steps

1. 

   Step1:Mix 500g flour, 4G yeast, 20g sugar, 10g salt and 275g water to form a dough. Pay attention to keep salt / sugar / yeast away from the three corner

2. 

   Step2:Add butter. The toaster will continue to knead for 20 minutes. Just knead into the extended stage

3. 

   Step3:Wrap the dough with plastic wrap. Let stand for 20 minute

4. 

   Step4:Divided into 7080g small dosage. I made 1

5. 

   Step5:Take a small dosage, round it, and roll it into a tongue shape with a rolling pi

6. 

   Step6:Right and left. Pay attention to the directio

7. 

   Step7:Rub the long strip. It's thick in the middle and thin on both sides. Only in this way can it look good.

8. 

   Step8:Lift at both ends. Cross twic

9. 

   Step9:Both ends down. Clos

10. 

    Step10:Do it in turn. Remember to put it in the refrigerator to avoid over fermentation. Freeze it for 40 minutes and then it will be hard

11. 

    Step11:Bake 8g of alkali into 200ml of warm water. Mix well. Remember to wear disposable gloves. Alkali water is corrosive

12. 

    Step12:Frozen praecox. Immersion in alkaline water. Both positive and negative. About one side for seven or eight seconds

13. 

    Step13:Be sure to wear gloves. Be careful when you operate. Soak it up and drain it

14. 

    Step14:Pretzel soaked in alkaline water. It will be a little yellow. Put it on the baking tray lined with oil paper. Preheat the oven at 190 ℃ for 10 minutes

15. 

    Step15:Every pretzel. It's on the thick end. Cut with a sharp knife. It's like a smile

16. 

    Step16:Sprinkle coarse salt. Black sesame / white sesame can be used. Bake for 18 to 20 minutes at 190 ℃ in the oven

17. 

    Step17:Love your shap

18. 

    Step18:Smile and pretze

19. 

    Step19:Salty. Delicious and full. Tough on the surfac