1. Put yogurt, milk and crushed fresh yeast into the kitchen machine; add bread flour, natural yeast, bran and maltose
2. After rough mixing, slowly add salt while stirring. Stir evenly at low speed. Turn to medium and low speed and mix for about 5 minutes until the dough becomes elastic. Put it in a container, put on linen cloth, and ferment in the refrigerator for 10 hours
3. Flatten the dough, roll it into a square with a thickness of nearly 1 cm, and cut it into 16 small squares. Just fold out the straight edge)
4. Lift the square diagonally and pinch it together
5. The other two corners are also lifted and pinched together (squeeze tightly, or the fermentation will loosen)
6. Put an appropriate amount of bran into a flat pan, pinch the mouth down to dip the bread into the bran, and then put it on a baking sheet lined with baking paper to ferment for 60 to 90 minutes until the volume is significantly expanded
7. 200 degrees, with steam for 10 minutes, without steam for another 10 minutes
