2. Start mixing dough, just like we usually mix flour into cotton wool, and then synthesize dough by hand.
3. Knead the dough like washing clothes from the basin to the panel. In this process, there will be a phenomenon of sticking hands and boards, which is normal. You can continue to rub it with a scraper. Until the dough surface is smooth and not sticky, then start the next set of actions, such as shaking, pulling the dough down with both hands, putting it back on the panel for V-shaped massage ... and so on, repeating and repeating, and then pulling a small piece of dough for mask test, slowly pulling the mask into an elastic translucent shape, even if there are holes, the edge is smooth, congratulations! Kneading is over!
4. Put the mixed dough into a basin, seal it with plastic wrap and put it in the refrigerator for 8- 12 hours for low temperature fermentation.
5. Take it out of the refrigerator the next day. The dough should have been fermented to 1 time, and fermented for another hour at room temperature. If you want to know whether the dough is fermented successfully, you can poke a hole in the dough with your fingers stained with flour, so that the hole will not retract and the surrounding area will not collapse.
6. Put the dough on the chopping board, press the air bag by hand, cut it into three equal parts, pull each equal part into a ball from top to bottom, cover it with plastic wrap, and wake it for 20 minutes.
7. Start the first shaping, take out a dough ball, roll it into an oval shape by pressing, pat off the bubbles, turn it over, roll it into a roll from top to bottom, seal it, put it on the chopping board, and so on. Roll all three doughs into rolls and put them on the chopping board, and cover them with plastic wrap. Wait five minutes. In the meantime, you can use the prepared kitchen paper with vegetable oil in toast box to smear it in the grinder. Not much, just a little oil.
8. Forming for the second time, rolling the dough into wide strips in turn. If you like many floors, you can fold them in half to the middle or so like closing two doors. Hold the bottom end close to your body with both hands and gently pull it to the left and right. Then roll it from the top inward toward your own direction, shape it, and put it neatly into the bread box.
9. At this time, the last fermentation began. You can put a bowl of water of about 50 degrees in the microwave oven, put the bread box aside and turn off the microwave oven. At this time, you can do whatever you want. Depending on the climate, it takes about half an hour to 40 minutes in summer, and the rolls will be sent to the toast box for baking for eight minutes. During this period, you can preheat the oven to 180 degrees.
10, cover it with tinfoil, and don't seal it too tightly. As long as the bread grows to the top of the mountain, put it in the lower layer of the preheated oven, bake it at 180 for 35 minutes, then take off the tinfoil and bake it for 3-5 minutes for coloring.