1. First, mix the starter ingredients of the main dough evenly, cover with plastic wrap and put it in the refrigerator to ferment overnight
2. The starter is fermented to three times its size, and the surface is covered with large bubbles
3. Put all the auxiliary materials in the bucket of the bread machine, then put in the fermented starter, start kneading for 40 minutes
4. Check the state of the film, put the dough into a bowl and cover it with plastic wrap after it is rounded again.
5. One shot is 2 to 2.5 times larger, just insert it with your fingers without retracting or collapsing
6. Take out the dough and vent it into 12 portions
7. Take a portion and roll it into a beef tongue shape
8. Then roll it up from top to bottom and squeeze tightly
9. And then rub it into a long strip
10. Hold the two ends and twist them into a twist like a twine
11. Stuff the end in, and a bread dough is finished
12. Place it in a non-stick baking dish after it's done
13. Put it in a non-powered oven and start the second shot, and put in a bowl of hot water to maintain humidity
14. The second shot is completed, just press lightly with your fingers to slowly rebound
15. Put it in the middle layer of the preheated oven and heat up to 160 degrees, lower the heat to 190 degrees and bake for about 30 minutes to 10 minutes. Be sure to cover with tin foil.
16. Bring a layer of melted corn oil or butter while it's hot from the oven
17. Then upside down on the grilling net to dry until it is warm and then bag it for storage
