Cooking Steps

1. 

   Step1:Prepare a sealed fresh box with a capacity of at least 1L. Pour in yeast and water. Stir with chopsticks until dissolve

2. 

   Step2:Salt and high powder are sifted in. Use chopsticks to mix them into a ball slowly

3. 

   Step3:Lid blank. Room temperature fermentatio

4. 

   Step4:State in 40 minute

5. 

   Step5:Use a scraper to turn up from the bottom of the dough. Fold it up, down, left and right once in the opposite direction. Because the weather is hot, it's very hot. So we choose to refrigerate and ferment for half an hou

6. 

   Step6:Half an hour late

7. 

   Step7:Fold up, down, left and right with silica gel scraper agai

8. 

   Step8:At this time, the dough has almost been fermented to twice the size. If not, it can be fermented for a while. Seal it and cover it. Put it in the refrigerator for more than 12 hours

9. 

   Step9:Take it out of the refrigerator the next day. The lid is loosened. The temperature is returned for half an hour. At this time, there are big bubbles

10. 

    Step10:Sprinkle proper amount of high flour on the silica gel pad, and stick some high flour on your hands. Use a scraper to cut the dough into three parts in the fresh-keeping box, and gently take it out. Do not over rub it. Keep the air hole inside. Slightly round it. Cover with a damp cloth. Relax for 10 minute

11. 

    Step11:Take a dough. Tap it with your hand. Flatten it into a rectangle

12. 

    Step12:Fold left and right to the center line. Press the folded edge with your finger

13. 

    Step13:Roll the palm firmly from top to bottom. Tighten it at the en

14. 

    Step14:Close down. Rolled doug

15. 

    Step15:Gently roll it with both hands to make it longer. Both ends are slightly pointed. All of them are shaped and put into the small kitchen staff mold

16. 

    Step16:Cover the wet cloth and ferment at room temperature until it's twice as big. It's about 3040 minutes in the hot weather. Then sprinkle the flour on the surface. When fermenting, reserve about 20 minutes to preheat the oven. Heat up and down for 230 degrees. Put the net rack in the middle layer of the oven. Empty the bottom layer of the oven

17. 

    Step17:Cut the bag. It's better to use a blade. Tilt it at a 45 degree angle. Let's go down. I cut it with a ceramic knife. Then it's ugly. Please ignore it. Ha ha

18. 

    Step18:Transfer the fermented dough to the grill of the preheated oven. Add a glass of water to the empty baking tray at the bottom. Bake it at 230 ℃ for 20 minutes. Then bake it at 200 ℃ for 15 minutes

19. 

    Step19:After baking, you can cut it up and enjoy it. Eat it directly or with thick soup. It's delicious

20. 

    Step20:It's directly matched with ANGA's easy to smear soft butter. It's also delicious