Cooking Steps

1. 

   Step1:Raw quinoa 50. Pour 100g water into the pot and cook for about 15 minutes. Remove and drain. Cool and use. In the recipe, only 50g of cooked quinoa is used. The rest can be mixed with salad, bibimbap and whatever you like. Pour the ingredients other than butter into the mixing bowl. Mix well.

2. 

   Step2:When the thick film can be pulled out, add butter and continue to rub until the film can be pulled out completely.

3. 

   Step3:Roll the dough into a bowl and let it ferment for the first time at 28 ℃.

4. 

   Step4:Ferment to twice the size.

5. 

   Step5:Take out the dough. Tap to exhaust. Divide it into three parts on average. Roll round. Cover with plastic wrap. Relax for 15 minutes.

6. 

   Step6:Take a dough and roll it into a tongue.

7. 

   Step7:Fold from 1 / 3 of the left and right to the middle.

8. 

   Step8:Roll up and down the long bar from the middle.

9. 

   Step9:Roll up about 2.5 circles from top to bottom, tighten the necking, do well in turn, and drain into the mold.

10. 

    Step10:Fermentation at 37 degrees in a humid environment until mold 8 is full. Put it into the preheated oven. Heat the lower layer up and down for 170 ° 35-40 minutes. (the time and temperature are applicable to the Black Diamond Mold for kitchen

11. 

    Step11:Pay attention to observation in the middle of the process. After coloring, the tin paper shall be covered in time.

12. 

    Step12:Finished produc