First, Chia seed Europe Package:

Ingredients and seasonings: Jiaya seed 15g, salt 2g, fresh yeast 9g and high-gluten flour 250g.

1. Add 200 grams of water to the yeast and add flour. Stir Chiaya seeds and salt until there is no dry powder, seal with plastic wrap and let stand for 30 minutes, stretch the loosened dough inward from up, down, left and right directions, and then seal and let stand for 30 minutes. Then repeatedly stretching and folding, and then standing and fermenting for one hour to double the size.

2. Lightly exhaust the fermented dough, divide it into 6 parts, knead it into small dough, and let it stand for 20 minutes. Then flatten the two sides and roll them into an olive shape. Take 6 steamed buns, then let them stand and ferment for 40 minutes.

3. After the fermentation is completed, sift the flour on the surface and obliquely carve several textures for decoration.

4. Preheat the oven and bake at 200 degrees for 20 minutes.