1. Mix all the ingredients in the dough material, knead it into a smooth dough and continue kneading to the expansion stage
2. Put it into the container and cover with plastic wrap and place it in an environment of 25-28 degrees for basic fermentation
3. Fermented to 2 times larger
4. Take out the fermented dough and press to exhaust
5. Divide into 6 small doughs after weighing
6. After spheronization, the cling film relaxes for 10 minutes
7. Take a loose dough and roll it into an oval with the smooth side down
8. Rolled up into a cylindrical shape
9. Cover with plastic wrap and relax for about 15 minutes
10. Pat it flat with the palm of your hand, roll it out again into a beef tongue shape, and pat the bubbles off the edge with your hand
11. Roll up from top to bottom after turning it over
12. Put in the baking tray one by one
13. Ferment in an environment with a temperature of about 37 degrees and a humidity of 75% to double the size, spray water on the surface, and sprinkle with black and white sesame
14. Put the upper and lower tubes in the middle layer of the fully preheated oven to bake at 170 degrees for 20 minutes
15. Out of the furnace, demoulding and cooling
Tips:Tips
1. Please be flexible about the liquid, please keep the adjustment water when mixing the materials!
Even for the same type of flour, everyone has different environmental humidity, different unsealing time, different storage time, and different ability to control the dough, so the final water consumption is also different.
2. For the question of how to knead the film, please search for the manual kneading video on your own website for the children's shoes you need.
3. The recipe is a 18*18*4.5 baking pan
