Cooking Steps

1. 

   Step1:The first step is to make soup seeds first - put water and whole wheat flour into a small pot. Stir continuously while cooking until it becomes more viscous and slightly boiling. Cool it off the fire and put it in the refrigerator for 1 hou

2. 

   Step2:After the soup is refrigerated, take it out. Mix it with all the ingredients of the main dough (except butter

3. 

   Step3:Knead until the dough is smooth and slightly out of gluten. Add butter and continue kneading until the extension stag

4. 

   Step4:Cover with plastic wrap. Ferment at 28 ℃ for 60 minutes to twice the siz

5. 

   Step5:Take out and use a rolling pin to fully exhaus

6. 

   Step6:Divide into five small dough on average. Let the plastic wrap on the round back cover relax for 15 minute

7. 

   Step7:Roll all five dough into strip

8. 

   Step8:It's made in a ring-shaped way; my long strip is not long this time, so the ring is very small. After baking, there is no hole in the middle; if you want to bake the dough in a ring-shaped way, you need to rub it longer to make a bigger ring; if you're afraid of trouble, skip this step. After rolling, you will enter the final fermentation

9. 

   Step9:Cover the dough with plastic wrap. Ferment for 60 minutes at 28

10. 

    Step10:Put it in the middle layer of the preheated oven. Heat it up to 180 ℃. Heat it down to 160 ℃. Bake it for 20 minutes. Finally, take it out according to the degree of surface coloring. If you want the surface of the bread to be darker and glossy after baking, you can brush the dough with egg liquid before baking (I prefer whole wheat bread without too much luster and plain feeling