Production process:

1.200g of high gluten, 20g of whole wheat flour, 2g of sugar, 2g of salt, 120g of water, 2g of dry yeast (fresh yeast× 3) and 5g of butter (optional), and knead into smooth dough and coarse film.

2. Divide directly into 10 portions, each portion is about 30g, cover with plastic wrap, and relax for 15min.

3. Your favorite mini sausage has been made and dried in water.

4. Flatten the loose dough directly by hand, make it thinner around, and pat it off if there are small bubbles.

5. Put the mini sausage in the middle, you can pinch it directly from the back to the front to form a two-pointed shape, or you can pinch both ends to put your ass in first, and then round the middle part.

6. put it in the refrigerator for 30 minutes, don't cover it with plastic wrap.

7.500g water +20g baking alkali are stirred evenly, and the oven is preheated in advance.

8. Wear gloves to operate! ! Soak the dough in alkaline water for 30 seconds, take it out and use kitchen paper to absorb the water at the bottom, otherwise it will be slippery on the baking tray and the bottom will be over-colored.

9. Cut the bag and make two cuts on the surface. This is not difficult. Put it in the oven 180 degrees 15 minutes, and turn on the hot air in the last 5 minutes to make the color more uniform.