1. Except olive oil, all ingredients are put into the bucket of the chef's machine
2. Knead until you can pull out the thick film, add olive oil and continue to knead
3. Knead to the expanded state to pull out the film
4. Divide the dough into 40 equal parts
5. Knead and break on the baking sheet and relax for 20 minutes
6. Cover with the baking tray upside down to prevent the dough from drying out
7. Roll the loose dough into an oval shape
8. Roll up from top to bottom
9. Two ends slightly together
10. Rounding
11. Coarse sugar on the smooth side
12. Yard on the baking sheet
13. All sorted out are sent to the air furnace for fermentation, and the heat is 1.5 times larger. Take out the air furnace and then the air furnace is preheated at 200 degrees for 10 minutes
14. Bake at 150°C for 18 minutes
15. Finished picture
16. Finished picture
17. Finished picture
18. Finished picture
19. Finished picture
20. Finished picture
Tips:1. If it is summer to make bread, then 7 grams of yeast is fine. If in winter, then adjust it appropriately and add 1 to 1.5 grams more.
2. The water absorption of flour is different, and the water absorption is different in different environments. It is recommended to reserve 10-15 grams of water (liquid) in the recipe and adjust it appropriately. (This temperature is for reference only, please press your own oven Or adjust the temperature of the blast furnace)
3. The filling can be added according to personal preference
