2. Ferment the kneaded dough to twice its original volume, evenly divide it into three parts, knead it loosely, then roll it into ox tongue, roll it from bottom to top, gradually tighten at both ends, and then tighten it from the bottom to form an ellipse, and then continue to press. Knead him into an olive shape or a prototype for later use. Put it in an air fryer, continue to ferment 1.5 times the original volume, then preheat it directly in the air fryer for three minutes, then insert the powder, cut it into bread, set it at 200 degrees and bake it for 20 minutes.