Preknot
1.
Put all the dough materials (except butter) into the bread machine, set the dough for 15 minutes.
2.
After kneading the dough, add butter and set the dough for another 15 minutes.
3.
After rounding the dough, put it in a suitable container and ferment in a warm place.
4.
In about 1 hour, the dough will be doubled.
5.
Divide into 6 equal parts, and relax for 20 minutes after spheronization.
6.
Take a dough and roll it out into a tongue shape.
7.
After turning 90 degrees, fold inward one third of each end and shoot out the air.
8.
Fold it in half again and shoot the air.
9.
Pinch the seams tightly and roll them into strips.
10.
I knead the strips in 2 steps. It is easy to shrink in one step. First, the dough is rolled into a basic strip with a thick middle and a thin end.
11.
Then roll it into a strip with a length of about 55cm.
12.
Enclose the thicker part of the noodles in a circle and place them crosswise on both sides.
13.
After twisting another left and right cross, put the two ends of the noodles on the thicker dough in the middle and press a little.
14.
After all the shaping is completed, put the pre-knot into the baking tray and put it in the refrigerator to ferment for 30 minutes.
15.
Take out the fermented dough.
16.
Prepare a suitable container, pour 40 degrees warm water, and then add baking soda to mix.
17.
Put the bread embryo into the alkaline water and scald on both sides for about 30 seconds to remove.
18.
Use a sharp knife to cut the thicker part in the middle and sprinkle with sea salt.
19.
Put it into an oven preheated at 195 degrees for the upper tube and 175 degrees for the lower tube and bake for about 20 minutes.
20.
After baking, take it out and let cool.
Tips:
1. If you like a firm taste, you can freeze it directly and soak it in alkaline water.
2. Pay attention to safety when handling alkaline water and wear gloves.
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