Cooking Steps

1. 

   Step1:All materials (except water) shall be weighed.

2. 

   Step2:Add water into the blender and mix slowly for 2 minutes. Fast for 8 minutes. Mix until the dough surface is smooth and elastic.

3. 

   Step3:Fermentation at room temperature is about 35 minutes.

4. 

   Step4:Divide the dough into 400g circles and relax for 30 minutes.

5. 

   Step5:Uncoil the dough rod into a cylindrical shape.

6. 

   Step6:Roll the dough into long strips.

7. 

   Step7:Use a rolling pin to open the interface bar of the dough.

8. 

   Step8:Put the other side into the open joint of the pole.

9. 

   Step9:Connect the interface tightly.

10. 

    Step10:Put it into the baking tray and ferment for about 50 minutes at 30 ℃ and 80% humidity.

11. 

    Step11:Sprinkle rye flour on the fermented surface.

12. 

    Step12:Cut the edge.

13. 

    Step13:Heat the oven at 210 ℃ and steam at 200 ℃ for 30 minutes.