High gluten flour 1 10g (medium gluten variety), low gluten flour 50g (medium gluten variety), sugar 15g (medium gluten variety), water 120g (medium gluten variety), yeast 3g (medium gluten variety) and high gluten flour 65433 (medium gluten variety).

2. Step:

(1) The ingredients are stirred in the bread machine, and the meat has been useless for a long time. After mixing evenly, put it in the refrigerator for low-temperature fermentation 12 hours or more. I put it on the balcony for about 12 hours and fermented it on the road.

(2) Prepare the materials of the main dough.

(3) After fermentation, the seeds in the culture medium are honeycomb-shaped.

(4) Put the seeds into the bread maker and add all the materials in the main dough except butter. Start the kneading mode and knead until it is fully expanded. If the seed in the middle is not easy to mix with the main dough, you can cut the seed in the middle into small pieces. )

(5) sealed fermentation to twice the size.

(6) Take out the dough, exhaust, stand for15min, and set. Put it into a mold for the last fermentation. When fermenting, I put a plate of warm water under the oven and put the dough on the baking net for fermentation. There is no electricity. When the dough is about twice as big, coat the surface with a layer of whole egg liquid. Put it in an oven preheated to 180 degrees, and fire at the middle layer for about 20 minutes.