1. Mix the ingredients in the main ingredient and knead into a smooth dough, put it in the refrigerator for more than 12 hours, until it is 3 times larger, and the middle is slightly collapsed.
2. Pour all the ingredients except the oil and salt in the auxiliary materials into the basin, and add the medium-dough torn into small pieces. After kneading to the expansion stage, add butter and salt, and knead to the complete stage.
3. Let the kneaded dough relax for 30 minutes
4. Divide the loosened dough into six portions, ventilate and round and relax for another 30 minutes
5. Roll the loose dough into an oval shape, roll it up, and relax for another 30 minutes.
6. When it is relaxed, roll the dough into a beef tongue shape, roll it 2.5 times into a toast mold, and place it in a temperature of 35 degrees and a humidity of 80% for two rounds.
7. When it's 80% full, spray water on the surface of the toast
8. Put it in a preheated 180 degree oven and bake for 42 minutes. You can cover it with tin foil halfway to prevent the color from getting too dark
Tips:1. The water absorption of flour is different, and the amount of liquid can be reserved 10 grams depending on the situation.
