470g of high-gluten flour, 66g of eggs, 269g of water and 4g of yeast are put together.
Knead into dough, put it in a fresh-keeping box, and put it in the refrigerator for 24 hours.
Hair has tripled.
Add 40 g of high-gluten flour, 30 g of sugar, 7 g of salt, 35 g of butter and 1 g of yeast into a mixing basin.
Tear the seeds in the middle into small pieces, add the main dough materials except butter, put them in an egg beater, knead until smooth, and then add butter.
Knead until you can pull out a large piece of film.
The kneaded dough weighs 860 g, divided into three parts, each part is about 286 g, and let stand for 30 minutes.
The loose dough was drained and rolled into a tongue.
Then roll it into a cylinder from top to bottom. Put the rolled dough into the baking mold.
Put it in a warm place and deliver it for 9 minutes.
Preheat the oven for 2 10 degrees, add the toast cover, and bake the bottom layer with a baking net for 55 minutes.