1. Making medium seed: Mix flour, yeast, and salt with water to make a semi-liquid batter, and put it in the refrigerator overnight.
2. The next day, take out the steamed oatmeal and mix it into a dough, and carry out basic fermentation to double the size.
3. Use a scraper to take out the dough and pat it to exhaust.
4. Divide the dough into quarters.
5. Take a dough and roll it into an oval shape.
6. The face is folded and shaped into a spindle shape.
7. Put the four bread embryos into the baking tray to ferment to twice the size, sift the flour into the bag and cut the bag with a razor blade. Preheat the oven up and down at 170℃ and bake for 20 minutes.
8. Finished picture.
