Bread:

Wheat gluten 200g, milk powder 15g, ice water 130g, fresh yeast 4.5g, butter 10g and salt 2g.

Alkaline water:

500 grams of water and 20 grams of baking soda.

step

1. All bread ingredients are put into the chef's machine and kneaded until smooth.

2. Directly divide into 24 pieces, each piece is about 15g, round, sharp corners are ground off, and frozen for 40 minutes without covering.

3. Pour the alkali into the water and stir well. Don't make mistakes. Must be poured into water, alkali is corrosive. Operate with two layers of gloves.

4. Put the frozen dough in alkaline water, soak it for 30 seconds, take it out of the kitchen paper, suck up the excess alkaline water, and cut it in half with kitchen scissors.

5. Heat the oven at 200 degrees, 180 degrees, and bake for 12- 15 minutes.