Cooking Steps

1. 

   Step1:Add water or milk to the whole rye flour. You can also add it all as long as the total amount is 100

2. 

   Step2:Mix well and cover with plastic wrap. Take out the next da

3. 

   Step3:Add yeast to warm water. This activates yeast activity. Then add high gluten flour

4. 

   Step4:Mix into floccules first. Start kneading. Knead until the dough is smooth. Also seal the plastic wrap and take out the next day

5. 

   Step5:Take it out of the refrigerator the next day. Put it back to the temperatur

6. 

   Step6:Milk powder salt in high gluten doug

7. 

   Step7:Put on gloves, take out both dough and press on the silicone pad to exhaust

8. 

   Step8:When the two dough are mixed, add the butter that is softened sufficiently. When the dough is still sticky, don't worry

9. 

   Step9:When the dough is smooth, you don't need to knead it into a glove film because it's not easy to cover the film with whole wheat flour

10. 

    Step10:Put in a bowl and ferment to twice the siz

11. 

    Step11:Take it out, knead it in three equal parts, put it on the back cover and let it stand for 20 minute

12. 

    Step12:Roll it into a tongue shape (at this time, if you stick a rolling pin, you can sprinkle a little flour) and roll it up from top to bottom, then cover it with plastic wrap and let it stand for 15 minutes

13. 

    Step13:Roll the dough vertically into a tongue shape, adjust the width to be the same as the mold, then roll it up and put it into the mol

14. 

    Step14:When the fermentation is only eight or nine minutes full, put on the sliding cover oven and bake it at 230 degrees up and down for 30 minutes. I like crispy baking. All the baking takes a little longer

15. 

    Step15:Shake the hot gas out of the furnace and take it out to cool it quickl