1. Weigh wheat flour, organic flour, barley young green juice powder and white sugar, mix and mix well.
2. Add the pre-dissolved yeast liquid to the mixed flour, so that it is completely absorbed by the flour; then add the water for kneading to the flour several times to knead into a smooth dough.
3. Put the dough in the basin, cover with a slightly damp cloth, and ferment: 1 hour and 30 minutes. (Forgot to take a picture, borrow the previous picture π)
4. The steamed fresh lily is taken out to cool naturally, mashed into puree, and seasoned with sugar (to remove the unique bitterness of lily).
5. After the dough is fermented, divide the dough into 16 small doughs; cover with a slightly damp cloth and let stand for 15 minutes. Gently roll each dough into a slightly thin dough (not too thin or too small, it is easy to collapse), until the dough reaches the desired size.
6. Wrap the lily sugar filling to form a round pie shape; cover with a slightly damp cloth, and carry out the second fermentation: 1 hour and 30 minutes.
7. After the second fermentation is over, sprinkle the raw wheat flour evenly with a sieve; preheat the oven in advance: 200 degrees, 10 minutes; after preheating, pour 50g of water (outside the recipe) into the empty baking pan at the bottom of the oven; Put the dough in the baking tray and start baking: 200 degrees, upper and lower heat, 15 minutes β 220 degrees, upper and lower heat, 5 minutes.
8. After the bread comes out of the oven, take it out and let it cool.
9. After cutting it, it's full of lily filling~
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