1. Use the salt and oil method to reconcile the dough.
2. After spheronization, cover with plastic wrap at 25 to 28 degrees for basic fermentation. The fermented dough can be dipped in powder and poke holes without shrinking or collapsing.
3. The fermented dough is pressed and exhausted, weighed, rounded and relaxed for a few minutes (3-5 minutes in hot weather)
4. Take a dough and roll it into an oval shape.
5. Roll up from top to bottom.
6. Pinch the interface tightly and arrange it into an olive shape.
7. Put it into the baking tray for second fermentation, and brush the egg liquid after fermentation.
8. Sprinkle a layer of coarse sugar.
9. Preheat the oven in advance, about 20 minutes for the middle layer at 175°C (time and temperature are for reference only, and tin foil is covered after coloring)
10. Soft brushed buns.
11. Put it out of the oven and let it cool in the grill, and store it at room temperature in a fresh-keeping bag.
12. Take a bite and look at the internal organization.
