#aca烤明星大赛#wheat Bread
1.
Pour the wet and dry ingredients into the mixer and mix until the dough is smooth and elastic
2.
Basic fermentation at room temperature for 60 minutes
3.
Divide into 200g each, round and relax for 30 minutes
4.
Fold the dough in half and roll up
5.
Roll the dough into a cylindrical shape and put it on the baking tray
6.
Ferment at 30℃ and room temperature for 50 minutes
7.
After fermentation, use scissors to cut out the shape of wheat ears
8.
The upper fire is 210°C, the lower fire is 200°C, spray steam for 25 minutes
