1. 1. Weigh the beer batter ingredients together and stir evenly
2. 2. Stir all the ingredients together until the surface of the dough is smooth and elastic, add red dates and mix well. Basically ferment for 60 minutes at room temperature 25℃, turn over and ferment for 50 minutes, and ferment to about 2 times the original volume.
3. 3. Divide the dough into 600 grams each
4. 4. Fold the dough in half and roll up
5. 5. Roll into an olive shape
6. 6. Put it into a baking pan spread in a flour bag at a room temperature of 28℃, and ferment for about 90 minutes
7. 7. Gently move the fermented dough into the baking tray
8. 8. Squeeze beer batter on the surface
9. 9. Sprinkle with rye flour
10. 10. Bake with water spray for 45 minutes at an oven temperature of 220°C
Tips:Red dates can be replaced with walnuts, almonds, raisins, etc. .
