Cooking Steps

1. 

   Step1:Warm water 150g at 40 degrees left. Add yeast 3G. Stir well with chopsticks. Set aside for 10mi

2. 

   Step2:Whole wheat flour, high gluten flour and salt are mixed and then added with yeast water. When adding yeast water, do not pour it all into the flour basin at a time. Add it little by little along the edge of the basin. Use chopsticks to stir evenly. Stir until there is no powder in the basin. Use hands to knead the dough. Knead until it is not sticky. The surface is not dry. It is not sticky and elastic

3. 

   Step3:Preheat the oven 180 degrees for 10 minutes. Stop heating. Put the dough into a pot and cover it with a damp cloth. Put it into the oven. Start the first yeast fermentation. The fermentation time is 60 minutes. The dough is twice as large as before

4. 

   Step4:After 1h, knead and exhaust the fermented dough. Cut the dough into four pieces with a knife. Cover with a wet cloth and let it stand for 20 minutes

5. 

   Step5:In 20 minutes, roll out the dough and roll it u

6. 

   Step6:Rolled u

7. 

   Step7:Apply a small amount of loose powder on the surface of the toast mold to prevent sticking. Then put the rolled dough in. There should be a gap between each dough. Because the dough will become larger after the second fermentation

8. 

   Step8:Preheat the oven 180 degrees again for 10 minutes. Put the dough mould in the oven for a second fermentation. The time is 60 minutes. After the second fermentation, the dough is covered with mould

9. 

   Step9:Oven 220 degrees. 25 minutes out (each oven is different. The time will be different. 25 minutes or so. According to the degree of baking at that time, it depends on the time. But it must be more than 20 minutes). Ou