Step 1

Stir all the ingredients together.

Step 2

Stir until the surface of the dough is smooth and elastic.

Step 3

Immediately divide into 60 grams and roll around and relax for 20 minutes.

Step 4

Pat the dough flat.

Step 5

Roll into a cylindrical shape.

Step 6

Rub until a 25cm long strip, slightly thicker in the middle.

Step 7

Cross wrap up. (pictured)

Step 8

Wrap it into a circle, put it in a baking sheet, and let it ferment for 40 minutes at a temperature of 30°C and a humidity of 75%.

Step 9

Place in the refrigerator for 20 minutes. (The purpose of freezing is to prevent the bread from deforming, and the frozen dough can fully absorb alkaline water.) ）

Step 10

Put it in alkaline water and soak for about 40 seconds.

Step 11

Remove and place on a baking sheet, with a knife edge on the surface.

Step 12

Sprinkle with baking salt.

Step 13

Bake at an oven temperature of 220°C for about 12 minutes. (Spray moisture on the surface of the bread out of the oven, and spray water to make the bread more shiny)