1. Weigh 500g wheat flour.
2. Weigh 10g of refined salt and mix well with wheat flour.
3. Weigh 5g yeast.
4. Weigh 100g of 20°C purified water and stir to fully dissolve the yeast.
5. Pour the yeast liquid into the wheat flour and stir to make it fully absorbed. After that, pour in 160g of 20°C clean water several times, and pay attention to the softness and hardness of the dough while stirring.
6. Knead into a smooth dough, spread with a slightly damp cloth, and carry out the first fermentation in a confined space: 1 hour and 30 minutes.
7. After the first fermentation, divide into 4 doughs. Cover with a slightly damp cloth and let stand for 15 minutes in a confined space.
8. After the rest is over, roll the dough into a round shape.
9. Spread cheese slices.
10. Spread the onion garlic sauce made before on top of the cheese slices (see: steaming for details).
11. Fold one side.
12. Fold the other side over.
13. Squeeze the mouth tightly and pack the cheese and sauce completely.
14. Close the mouth down and arrange it into a mallet shape. Spread a slightly damp cloth and carry out the second fermentation in a confined space: 1 hour.
15. After the second fermentation is over, make a deeper cut with a blade to facilitate the cheese overflow. 😁
16. Use a sieve to sift out the even raw wheat flour and sprinkle it on the dough for decoration.
17. Set the oven to 250 degrees, up and down, and preheat for 10 minutes.
18. After preheating, pour 50g of water (water bath method) into the empty baking pan at the bottom of the oven.
19. Put the baking tray with the dough in the oven, and bake for 18 minutes at 250 degrees.
20. After the bread comes out of the oven, let it cool on the shelf.
21. Finished picture.
22. This is a salty bread.
