Composition:

300 grams of high gluten flour

Water170g

High-sugar tolerant yeast 4g

Salt 4g

Boiled sugar water material:

Water1000g

30 grams of sugar

Steps:

1. Knead:

Mix all the ingredients except boiled sugar water, put them in a noodle jar and knead them evenly.

Methods 1 chef's machine: thick film can be produced without pursuing glove film.

Method 2: Knead by hand: The dough hardly sticks to hands and is easy to knead. Knead for about 5- 10 minutes like kneading steamed bread and flour, and it will be smooth and even without gloves.

2. wake up:

Take it out, divide it into 6 equal parts, knead it into a round and smooth shape, cover it with plastic wrap and relax for 20-30 minutes, and press it until it does not rebound.

3. Plastic surgery:

Roll a piece into a rectangle, press it thin with your fingers, roll it up from one side, and tie it tightly to form a strip (about 20cm). Roll out one end of the belt with a rolling pin (note that the side marked with the seal is upward) and wrap it around the other end, and make sure to tighten the seal.

Set all six samples, put them on oiled paper and put them in a baking tray.

4. Fermentation:

Put a bowl of water in a 35-degree oven for 30 minutes to keep the humidity. Fermented to the size of 1.5 times.

5. Boiled sugar water:

1000g water, add 30g sugar, turn on the minimum fire and cook until it bubbles slightly.

Boil each dough in sugar water for 20 seconds (not more than 30 seconds) on both sides, remove and drain, and put it in a baking tray.

6. Baking:

After the oven is preheated, put it into the middle layer, with the upper tube at 220 degrees and the lower tube at 200 degrees, 15 minutes.

Adjust the oven temperature according to yourself and observe the surface color more.

Take it out to cool! After cooling, the surface will be more brittle and diamond-shaped patterns will appear.