Cooking Steps

1. 

   Step1:Whole wheat flour with ice wate

2. 

   Step2:Stir until dry. Seal and refrigerate overnight or longe

3. 

   Step3:Refrigerated whole wheat flour. Full of moistur

4. 

   Step4:Pour all materials except butter into the cooking basin in turn, including soaked whole wheat flour. Start kneading. Add butter to continue kneading in the extension stage

5. 

   Step5:Until a thin, tough film is pulled ou

6. 

   Step6:Round the dough. Put it into a container. Seal it. Let it ferment at about 28 degrees

7. 

   Step7:About twice the siz

8. 

   Step8:Buckle the dough upside down on the kneading pa

9. 

   Step9:Use your hands to press the exhaust gas. Then fold it inwards on the left and right sides. Fold it inwards on the upper and lower sides. Turn it over again (as shown in the figure). Use the same method again. Press it to fold

10. 

    Step10:Finally hand folded into a circl

11. 

    Step11:Cut into four part

12. 

    Step12:Successively round the seal and relax for 20 minute

13. 

    Step13:20 minutes later, take a piece of dough, press it flat, and roll it out into a tongue shape. Pat off the big bubbles on the edge with your hands

14. 

    Step14:Turn over. Then pull out the corners by han

15. 

    Step15:Fold the left and right long sides inwar

16. 

    Step16:Then gently roll the bottom edge long and thi

17. 

    Step17:Roll up from top to botto

18. 

    Step18:Put in the film. Do all the work in turn. Put in the oven for fermentation. Put in a bowl of warm water. Ensure humidity. The temperature of the second engine must not be too high. It is better not to exceed 38 degrees. Otherwise, the finished product will be very roug

19. 

    Step19:You can take it out at eight. Preheat the oven at 180 degrees. After preheating the oven, cover it and put it in the middle and lower layers of the oven for 170 ° 40 minute

20. 

    Step20:Coming ou

21. 

    Step21:Finished produc

22. 

    Step22:Finished produc

23. 

    Step23:Finished produc