1. Put all the ingredients into the bucket of the bread machine and mix and stir (I used 3 kneading doughs for 20 minutes), and stir until the dough is smooth and elastic, and a slightly transparent film can be pulled out
2. Cover with plastic wrap and ferment in a warm and moist place to 2 times the size (the dough does not rebound when pressed by fingers). After taking out the air, round the dough and relax it for about 15-20 minutes; air again. Then flatten the dough and roll it into an oval shape
3. Roll up from top to bottom after turning it over, close your mouth and squeeze tightly
4. Spray water on the surface of the dough, dip it in oatmeal, and then ferment the dough to 2 times its size
5. Preheat the oven to 200 degrees, cut one side of the dough, and let it stand for 2 or 3 minutes for the opening to crack. Put it into the preheated oven, middle level, upper and lower fire, 200 degrees for about 25 minutes
6. Take out and let cool and slice into slices for consumption. It can be eaten with a variety of salads or with a variety of favorite jams
