1. Prepare baking ingredients.
2. Pour the yeast into the water and add the sugar.
3. Pour eggs, salt, and olive oil into the flour; add yeast water.
4. Mix the flour well.
5. Knead the dough until it is smooth and expanded.
6. Basic fermentation for 90 minutes.
7. Send to 2.5 times the size.
8. Exhaust and divide into several parts.
9. The dough is arranged into a beef tongue shape; sprinkled with sea moss; rolled up.
10. Brush the mold with oil and put in the raw bread embryo.
11. Ferment for the second time for 40 minutes until it is nine minutes full.
12. Brush the egg wash.
13. Preheat the oven at 150°C for 5 minutes; in the middle and lower layer, heat up and down at 150°C for 12 minutes.
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