working methods

1. Dough (6 pieces/about 83g each)

High gluten flour 265g black whole wheat flour 65 salt 3g330, the ratio of the two can be adjusted) yeast 3g (low sugar tolerant yeast is better) water 170g.

Mix the above materials and knead them into a smooth dough.

2.？ Divide into 6 round covers and relax for 30 minutes.

3.？ After relaxing, take one and roll it into a rectangle.

4.？ Roll from top to bottom, then pinch the joints and roll one end.

5.？ Ring kneading

6.？ After setting, it is fermented to be 1.5 times larger (it feels very light during fermentation).

74. Cook both sides of the fermented dough in hot water for 20-30 seconds (don't boil water, just beg a little). After boiling, drain the water and put it in a baking tray to preheat and bake at 200 degrees 15 minutes (warm reminder: brushing milk just after leaving the oven can brighten the shellfish).