material

High flour 300g ||| Water166g ||| Fresh yeast 9g | Salt 4.5g

Sugar 30g ||| Marina 1000g

step

1, high flour+water+fresh yeast trap area+salt is put into the chef's machine to knead the thick film.

2. Take out the dough, divide it into 6 parts, and relax for 15 minutes.

3. Roll the dough into a rectangle in turn, roll it up from top to bottom, knead it tightly, and knead it into a strip of about 18cm.

4. After rolling one end of the strip with a rolling pin, wrap the other end and pinch it tightly.

5. After shaping, put them on oil paper in turn, put them in a baking tray, and send them to ferment (temperature 32, humidity 78) for 20 minutes.

6. 5 minutes before the end of fermentation, put sugar and water into the pot and cook until small bubbles begin to appear. After each dough is cooked for 25 seconds, turn it over and cook for another 25 seconds.

7. Take out the dough, drain the water, put it in a baking tray, preheat the oven in advance, and bake at 230 180 for 16 minutes.