Step 1

1. Make a good baking alkaline water in advance, baking alkaline water will be corrosive, when making a must, be sure to bring latex gloves to avoid burning the skin, and at the same time, the baking plate should also be protected, it is recommended to put a layer of tin foil first, and then put 1-2 layers of high-temperature oilcloth. 2. Put all the ingredients into Xiaomei, pay attention to the salt and yeast separation, speed 3 for 30 seconds, and knead the dough for another 10 minutes.

Step 2

The stirred dough does not need to be fermented, directly divided into 80g/piece dough and rolled into a circle.

Step 3

Roll out the small dough from the middle to both ends, roll it into an oval shape, turn it over and fold it in half to 1/3, then fold it in half, roll it into strips, and pinch it tightly. Cover with plastic wrap, room temperature 25°C-26°C, and let loose for 10 minutes.

Step 4

The relaxed dough is slowly kneaded from the middle to the sides, the middle is thick and spindle-shaped, the sides are thin and long, cross the two ends, twist, turn them up, and press the two ends on the thicker part in the middle. Put in a baking dish, cover with plastic wrap, room temperature 25°C-26°C, relax for 20 minutes, then put in the freezer (below -18°C) for 10 minutes

Step 5

Take out the frozen dough, soak it in alkaline water (be sure to bring gloves when making it, preferably 2 layers), put it face down, then turn it over and soak for 10 seconds. Use a flower cutter to cut the middle of the dough and sprinkle a small amount of baking salt on the surface. Preheat the oven, heat 230°C, reduce heat to 200°C, put in the oven and bake for 18 minutes. After taking out the baked alkaline water crystals, transfer them to the drying net and let them cool before eating.