1. All the ingredients are mixed, and the bread maker kneading process takes about 30 minutes
2. The dough is rounded and placed in a water- and oil-free container, covered with plastic wrap, and fermented once
3. Ferment for about 1.5 hours, and the dough will be 2 times as big
4. Take out the fermented dough and divide it into 8 portions
5. Roll 8 parts of the agent into circles, cover with plastic wrap and relax for 10 minutes
6. Sprinkle high-gluten flour on the surface of the loose ball, and press it firmly in the middle with chopsticks
7. Put the shaped green embryos into the oven and put in a bowl of hot water for secondary fermentation, about 40 to 50 minutes
8. Second fermentation to double the size
9. Preheat the oven to 160°, lower to 150° when baking, middle level, about 20 minutes
Tips:1. The taste of this bread is soft and not strong, so it does not need to be kneaded to the complete stage;
2. Your pressing force during shaping will affect the finished product, if the force is too light, it will not be able to show the PP shape;
3. Delayed baking at low temperature can make the dough not easy to color, but if you find that coloring appears, you must immediately cover the tin foil. The silver is not white enough because the tin foil is not covered in time.
