1. Stir all the ingredients together.
2. Stir until the surface of the dough is smooth and elastic.
3. Divide it into 60 grams and relax for 20 minutes.
4. Beat the dough flat.
5. Roll into a cylindrical shape.
6. Rub to a 25cm long strip with a bit thicker in the middle.
7. Cross winding. (Pictured)
8. Wound into a circle, put in a baking tray, ferment for 40 minutes at a temperature of 30°C and a humidity of 75%.
9. Put it in the refrigerator and freeze for 20 minutes. (The purpose of freezing is to prevent the bread from deforming, and the frozen dough can fully absorb the alkaline water.)
10. Soak in alkaline water for about 40 seconds.
11. Remove it and put it in a baking tray, and make a knife on the surface.
12. Sprinkle with baking salt.
13. Bake for about 12 minutes at an oven temperature of 220°C. (Spray moisture on the surface of the bread after baking, spray water to make the bread more shiny)
