1. After oiling and salting, knead the dough until it can pull out a strong transparent film.
2. After spheronization, cover with plastic wrap at 25 to 28 degrees for basic fermentation. Just stick your fingers with powder and poke holes without shrinking or collapsing.
3. After venting, divide into 3 equal parts, and relax the fresh-keeping bag with the rounded back cover for about 15 minutes.
4. Take a dough and roll it into a beef tongue shape.
5. Roll up, cover the fresh-keeping bag and relax for about 15 minutes.
6. Roll it into a bull tongue again and roll it up from top to bottom.
7. Put it in a 450g toast box with the mouth down.
8. Fermented in an environment of 35-38 degrees, 8-9 minutes full.
9. Put it in the preheated oven at 180℃ for 35-40 minutes in the middle and lower level (temperature and time are for reference only)
10. Cover with tin foil after coloring. If the temperature of the egg mixture is not brushed, the baking time will be longer.
11. Appreciation of finished products~
12. Slice the next waist.
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