Cooking Steps

1. 

   Step1:Mix high gluten flour and rye flour and pour into the basin evenly. Dig a small hole in the middle. Pour in active dry yeast. Place salt and brown sugar diagonall

2. 

   Step2:Pour in the milk (be careful not to finish it all at once. Stir it with chopsticks while leaning one side down

3. 

   Step3:Stir until the flour is cotton like. Add brown sugar and ginger paste. Continue mixin

4. 

   Step4:Knead the dough until it feels a little sticky, but it will not stick to the state of the dough on the hand. Add the softened butter. Continue kneading the dough

5. 

   Step5:Add the diced red jujube. Continue to knea

6. 

   Step6:When the dough is kneaded to check its state, it can pull out the film. If it is broken, the edge is also smooth

7. 

   Step7:Knead and place in a basin. Make the first fermentation at room temperature (about 26 ℃). Ferment for 1 hou

8. 

   Step8:Ferment to twice the size of the original dough. Dip a little flour with your fingers. Poke. The dough will not shrink

9. 

   Step9:Take out the dough and flatten and exhaust the gas

10. 

    Step10:Roll up the dough. Cover with plastic wrap and relax for 15 minutes. Then divide the dough into two parts on average. Each part is round. Put it in the baking tray for the second fermentation

11. 

    Step11:Fermented to twice the size of the original doug

12. 

    Step12:Sift a thin layer of low gluten flour. Cut your favorite lines with a permanent blad

13. 

    Step13:Put it in the middle layer of the pre heated oven. Heat up and down. 190 degrees. Bake for 25 minute

14. 

    Step14:Out of the oven. Cool. Edible. Very strong jujube, brown sugar and ginger flavo