1. Let's make the middle seed first, add yeast in warm water, melt, add high-gluten flour, knead into a smooth dough, put it in the refrigerator to ferment for 17-24 hours
2. Divide the egg liquid, sugar and salt diagonally in the main dough part, and then add low-gluten flour
3. Add the small pieces of the middle seed
4. Start a kneading program, can pull out the thick film and add lard, (can be replaced with butter)
5. Start a kneading program again until the complete stage
6. Cover the dough with plastic wrap and wake up at room temperature for 30 minutes
7. Press and exhaust the dough and divide it into 6 equal parts
8. Take a dough, roll it out, roll it up, cover it with cling film and let it wake up for 10 minutes
9. Take a dough again, roll it out and roll it up
10. Put it all into the toast mold, one of my molds will stick, so I have to put greased paper on it
11. Put the oven in the second round, and put a bowl of hot water underneath
12. 8-9 points full
13. On the bottom of the oven, preheat at 150°C for 5 minutes, and bake for 35-40 minutes
14. Once out of the oven, it will be demoulded immediately and placed on the grill to cool down
15. slice
16. It's delicious with blueberry sauce
