After the bread is made, soak it in alkaline water and then bake it. This way, the skin of the bread will be very crispy, and it will make a crispy sound when you bite it. The inside of the bread will have a delicate texture, which is very good.

The specific method is introduced below. First prepare the materials: 350 grams of high-gluten flour, 180 grams of water, 6 grams of salt, 3 grams of yeast, 8 grams of butter, 12 grams of baking soda, and 300 grams of warm water.

1. Put flour, water, salt and yeast into the same container, and then knead it into dough.

2. After kneading the dough, add butter and knead until a thick film can be drawn out, then roll it into a round shape and set aside.

3. Divide into equal portions and roll into balls, then cover with plastic wrap and let rest for about 15 minutes.

4. Take a small, loose dough, flatten it and roll it into the shape of beef tongue.

5. Roll up and pinch to close.

6. Knead it into a long strip that is thick in the middle and thin on both sides.

7. Lift the two ends and cross them in a circle, lift them up, place them on the dough, and then put them in the refrigerator to ferment for half an hour.

8. Pour 300 grams of warm water into the baking pan, add baking soda and stir until melted. Take out the refrigerated dough and soak it in the soda water for about 30 seconds on each side.

9. Sprinkle the soaked dough with white sesame seeds for decoration, and then make a slit on the surface.

10. Preheat the oven in advance, then put the bread in the oven, raise the heat to 200 degrees, lower the heat to 180 degrees, and bake for about 18-20 minutes.

11. Completed.

Notes

The crust of this bread is relatively hard. Lowering the oven temperature can reduce the hardness.