1. 26 grams of high powder + 132 grams of water, stir well, stir while heating on a low fire until the batter becomes such a thick and transparent shape. Remove from the fire, cover the batter tightly with plastic wrap, refrigerate for a few hours for later use, but the night before Make it, refrigerate overnight and use it next day
2. Knead the dough with post-oil and post-salt methods to pull out a tough film, tidy it up, spread it out, and put it in a fermentation tank at 26°C and 70% humidity for 30-60 minutes
3. Divide into six equal parts, round slightly, without exhausting so thoroughly, roll out and relax for another 20-30 minutes, roll out the second time, and put it into the toast box
4. Fermentation box, temperature 34 degrees, humidity 80%, send to 9 minutes full, preheat the air oven at 180 degrees, put in the toast after preheating, set 160 degrees for 8 minutes, 150 degrees for 20 minutes, the toast is out of the oven and shake the mold. Demold
Tips:The water absorption of flour is different, adjust the amount of water according to the situation
