Cooking Steps

1. 

   Step1:The dough is kneaded into a uniform dough, fermented at room temperature for 30min, refrigerated for 24h and then used.

2. 

   Step2:It can be used after the dough is warmed up.

3. 

   Step3:Raisins should be soaked in rum overnight before use. Flax seeds and walnuts should be roasted before use.

4. 

   Step4:After the main dough is dough, add flaxseed, walnut and black raisin when kneading to the expansion stage. Knead evenly at low speed. (hard Europe does not need to be kneaded to the full stage

5. 

   Step5:Kneaded dough wakes up at room temperature of 2628 ° C.

6. 

   Step6:Finger test dough does not rebound. (if the temperature is too low when the dough is stirred, it needs to be turned over during fermentation

7. 

   Step7:Divide into 3 dough. Wake up in the middle for 30min and reshape. After two rounds, 38 ° c50min. The hair was a little more than twice as big. Sift a little flour. Cut the bag. Bake.

8. 

   Step8:Steam for 5S before baking / put a plate of boiling water in the oven to make steam. 220 ° c30min or so. Hard Europe tastes more charming than soft Europe Maybe you don't think it's delicious at the first bite. You think it's OK at the second bite. But you can't stop at the third bite

9. 

   Step9:Tangen