1. Mix the starter materials evenly, ferment for 2 hours at room temperature, and ferment overnight in refrigeration (about 6 hours)
2. The main dough material is added to the starter and knead until it expands, and then ferment once
3. Exhaust the dough and divide it into 80g/each, round and relax for 10 minutes
4. Roll out the dough into a tongue shape
5. Roll up along the long side
6. Then place it with the closed end facing down, and then rub it into a strip to prepare
7. Put the strips in two groups and place them in a cross shape
8. Place the upper right end to the lower left
9. Take the lower left end to the upper right
10. Top left to bottom right
11. Lower right to upper left
12. Lower left to upper right
13. Top right to bottom left
14. Repeat the above steps and squeeze the mouth tightly
15. Rotate the braided braid into a ball and pinch the ends tightly
16. Put the braided braid into the mold and place it, don’t put it too tight, leave room
17. Brush the egg liquid after the second fermentation
18. Preheat the oven 180°, the upper and lower heat of the middle layer, for 30 minutes
