Cooking Steps

1. 

   Step1:Mix buckwheat and rice 1-1 and cook into congee. Take out 280g to cool.

2. 

   Step2:High gluten flour, whole wheat flour, yeast, sugar, salt and dried parsley are mixed togethe

3. 

   Step3:Add buckwheat porridge. Stir until dr

4. 

   Step4:Pour in olive oil. Knead repeatedly until the gluten is completely extende

5. 

   Step5:Put the dough into a ball. Cover with plastic wrap and wet cloth to ferment

6. 

   Step6:Ferment the dough to twice its size. Take it out and blow it out with your fist.

7. 

   Step7:Divide the dough into two parts. Roll it. Cover with plastic wrap and relax for 10 minutes

8. 

   Step8:Mix butter with roasted white sesam

9. 

   Step9:Press the dough flat by hand. The middle is thick and the edge is thi

10. 

    Step10:Evenly spread the butter and sesame seeds. Make sure there is enough space on the edge. If the edge is stained with oil, it is not easy to close.

11. 

    Step11:Sprinkle with meat flos

12. 

    Step12:Roll the dough into a torped

13. 

    Step13:Double fermentatio

14. 

    Step14:If you like it and it's convenient, you can sprinkle some pizza cheese on the surface.

15. 

    Step15:Bake at 190 for about 40 minutes.