Cooking Steps

1. 

   Step1:Yeast mixed with water.

2. 

   Step2:All the powder and salt mix.

3. 

   Step3:Put the yeast water in the flour.

4. 

   Step4:Knead until you can't see the dry powder. Then cover and let stand for 10 minutes.

5. 

   Step5:After 10 minutes, pull up one side of the dough and press it from the side to the middle. Turn the basin a little. Repeat this action. Press all the other parts of the dough. Mentally count this action 9 times. The whole process should only be about 10 seconds. Then close the lid and continue to relax for 10 minutes. Repeat this action 4 times in total. Let it stand for 10 minutes each time.

6. 

   Step6:After the 4th fold, turn the dough over, cover the dough and ferment for the first time at room temperature. Fermentation has just been mentioned above. I won't talk about it here. The dough was fermented to twice its size.

7. 

   Step7:Take out the dough and flatten it.

8. 

   Step8:Fold the dough in half from the left and right.

9. 

   Step9:Roll up from top to bottom.

10. 

    Step10:Then put it in the toast box.

11. 

    Step11:Cover the surface with plastic wrap and ferment at 20-27 ℃ to twice the original size. If the room temperature is too low or the air is too dry, put it in the oven. Put a bowl of warm water under it to ferment. Ferment for about 1 hour. Press the bottom of the fingertip. There is a slight depression on the surface.

12. 

    Step12:Preheat the oven at 200 ℃ for 10-15 minutes. Put a baking tray under the oven when it is preheated. Pour a glass of water into the baking tray when it is preheated. This makes some steam.

13. 

    Step13:Put the toast box in the middle and lower layers of the oven and bake for 40 minutes. If you want the skin to be crispy, it can be 210 degrees. Don't bake it.

14. 

    Step14:After baking, put it on the grill and let it cool, then you can cut it and taste it. I think it's delicious after baking. The skin is crispy. The tissue inside is very soft.