2. Mix all the raw materials of the main dough with the prepared yeast, stand and soak for 20-60 minutes, and stir at medium speed for 3 minutes until gluten begins to produce. At room temperature, the fermentation covered about 65438 0.5 hours, and the volume expanded to 65438 0.5-2 times. Fold at the 30th and 60th minutes of fermentation, once and twice.
3. Divide the dough into 2 parts, round it and relax for 20 minutes. One part is rounded into a triangle, the other part is rounded into an ellipse, and then the 1/3 part of the side is rolled flat and cut into three uniform strips.
4. Weave the cut three pieces into braided hair, press out a groove in the middle of the other half with a rolling pin, coat both sides with oil, and fold the braided hair part to cover the groove of the other half. Put the two doughs together on baking paper for secondary fermentation, which takes about 60 minutes at room temperature (about 24℃) until some of them can slowly bounce back when pressed with your fingers.
5. Put the baking tray and slate into the oven at the same time, and put the baking tray under the slate. It takes about 40 minutes to 1 hour to preheat the oven to 290℃ together with the slate and baking tray. If the slate has a large heat capacity, it will take a long time to preheat to reach the predetermined temperature. Cut and package the triangular dough with a pattern similar to corn.