1. Put the ingredients except butter into the bread bucket. Keep the yeast away from salt and sugar. After kneading the dough in a bread machine, add butter to continue mixing.
2. Divide the kneaded dough into 6 portions, cover with plastic wrap and relax for 30 minutes
3. Take 1 dough and roll it into an oval shape
4. Roll up, pinch and close
5. Roll it into two thin strips with a thick middle, as long as possible
6. Cross knotted at both ends
7. Organize it and put some water on the end
8. Put it in the refrigerator for more than 2 hours, or overnight
9. The baking caustic is dissolved in water of about 40 degrees. Please put it in warm water first and then add the baking caustic to melt.
10. After freezing, put on gloves and soak the dough in alkaline water for 20 seconds, and soak the reverse side for 20 seconds to remove
11. Drain the water and place it on the baking tray. Preheat the oven to 195 degrees for 10 minutes. Cut the thick parts with a blade.
12. Sprinkle with baking salt
13. Preheat the oven to 195 degrees, put it in the middle of the oven and bake for about 20 minutes
14. A little cold boiled water immediately after it is out of the oven, so that the surface looks brighter
15. Finished picture
Tips:1. Special baking soda for alkali, available online
2. The dough does not need to be fermented and directly frozen
3. Baking alkali is highly corrosive, so you must wear gloves during operation
