Ingredients other than liquid and yeast are put into a steel basin.

After mixing milk with water (the temperature is about 27 degrees) and yeast powder, pour it into a steel basin according to the method of 1, and put the dough on the workbench for beating.

After the film appears, knead the dough round, put it in an oiled steel basin, and cover it with wet cloth for the first fermentation.

After standing for 30~40 minutes, it expands to about 2 times its size. If the holes do not shrink inward, fermentation is completed by dipping fingers into flour.

After exhausting, it is divided into six equal parts, that is, it is rounded and placed on a baking tray, covered with a wet cloth and left standing for about 15 minutes for the second fermentation.

When the dough is closed, beat the air with your fingers.

From the outside to the inside, wrapped in a cylinder.

Turn it up again and roll it into a triangle with a rolling pin.

Slowly and compactly rolled into a spiral from top to bottom.

Put it in a baking tray, cover it with a wet cloth, and carry out the final fermentation.

When the swelling is about two times, sprinkle with flour and bake at 190 degrees for about 15 minutes.

You can taste delicious bread after cooling out of the oven.

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