1. All ingredients are mixed into dough for basic fermentation. Dip your fingers with dry flour and poke holes, and the fermentation is completed without shrinking or rebounding.
2. Take out the dough with a scraper and pat to exhaust.
3. Divide into three doughs of the same size and cover with tea napkins and let stand for 15 minutes.
4. Take out a dough and roll it into an oval shape.
5. Roll all into an oval shape and roll into a roll.
6. Roll it out again, roll the toast roll into 2.5 to 3 circles and put it into the mold. Carry out the second fermentation.
7. The fermentation is 80% full.
8. Preheat the oven at 180°C for 10 minutes and bake for 35 minutes.
9. slice.
