Cooking Steps

1. 

   Step1:Stir the dough (except the raisin) to the surface smooth and elastic. Pull the mask into the raisin.

2. 

   Step2:Stir until the dough is complete.

3. 

   Step3:Fermentation at 28 ℃ for about 50 minutes.

4. 

   Step4:Divide the dough into 200g pieces and relax for 30 minutes.

5. 

   Step5:Shape the dough to olive shape.

6. 

   Step6:Don't connect too tightly.

7. 

   Step7:Sift a layer of wheat flour on the cloth. Put the dough into it. Ferment for 60 minutes at 28 ℃ and 70% humidity.

8. 

   Step8:Ferment to 2.5 times the original volume.

9. 

   Step9:Gently take out the fermented dough and put it into the baking tray. The interface is upward.

10. 

    Step10:Heat the oven at 200 ℃ and steam at 200 ℃ for 20 minutes.