Step 1

High gluten flour, milk powder, salt, yeast, and water are put in a container

Step 2

Stir until there is no dry powder, add butter and continue to stir until the dough is smooth and expanded

Step 3

The beaten dough is directly divided into six parts

Step 4

Roll the round cover and let the plastic wrap relax for 20 minutes

Step 5

The relaxed dough is first vented and rolled into a tongue shape

Step 6

Slowly roll it up from the long side

Step 7

heal

Step 8

Slowly rub it into length with thick middle and thin sides of about 60 cm

Step 9

Pull up the tail end and twist it twice

Step 10

Turn over and stick to the dough

Step 11

Stick it tighter

Step 12

After everything is ready, freeze in the refrigerator for 50 minutes to set, pour water into a glass bowl, add 20 grams of baking alkali, put the frozen prejie into alkaline water and soak for 20 seconds

Step 13

Scrape a hole on the top and sprinkle with coarse salt for decoration

Step 14

After preheating the oven, bake the upper and lower tubes at 200 degrees for 20 minutes

Step 15

The upper and lower tubes of the oven are independently controlled for more uniform baking, and the coloring of the prejie is more perfect

Step 16

Oil-free and sugar-free salty alkaline water bread The more you chew, the more fragrant it becomes~