1. One day in advance, mix all the materials of the refrigerated liquid and mix well, cover with plastic wrap and ferment at room temperature for one hour, then put it in the refrigerator at 5 degrees for more than 16 hours (I generally control the time to about 20 hours, not more than 24 hours Just ok) spare
2. Use the post-oil method to knead the main dough material to the complete stage
3. After the completion of the basic fermentation (temperature about 30 degrees, humidity 70%) to twice the size of the dough (as shown in Figure 5), take out the fermented dough and vent it, and divide it into about 175g/each dough to relax for 20 minutes.
4. Take a loose dough, roll it into an oval shape with a rolling pin, turn it over, and fold inward one third of the left and right sides.
5. Roll it up from top to bottom and put it in a toast box for the second fermentation. The second fermentation temperature is about 30-35 degrees, humidity is 80%
6. Send the dough to the mold for 8-9 minutes. After the second fermentation is completed, preheat the oven in advance, and the temperature is 180 degrees.
