The size of 100 grams of hand-shredded bread is approximately: 20 cm long, 10 cm wide, and 7 cm high.

Hand-pulled bread is fermented by natural yeast and is shaped, proofed and baked three times. There is no need to add other flavors, pigments and preservatives. It has a strong wheat aroma, so it is very popular and sought after by people. The hand-pulled bread comes in buckwheat flavor, purple potato flavor, vegetable flavor and lemon flavor.

Method: First dissolve the yeast with warm water, add high-gluten flour, white sugar, eggs, etc. and stir evenly. After the dough is mixed, knead out the fascia and knead it into a smooth dough (usually using a dough mixer). Take out the dough and divide it into 180 grams each. Pick up a small piece of dough and roll it into a 1 meter long strip. After kneading 3 times, shape it, then place it in a baking pan, and apply a layer of butter on the bottom of the baking pan.

Place the formed bread dough in a fermentation box at an appropriate temperature for fermentation. The dough will rise until it doubles in size, and the inside of the dough will have a brushed honeycomb shape. After the fermentation is completed, put it in the oven, adjust the baking temperature, the surface heat is 160°C, the bottom heat is 156°C, and bake for 40 minutes. Immediately after taking out of the oven, transfer to a wire rack to cool. It is recommended to knead the dough by hand and then knead it in a bread machine. This way, the humidity of the dough can be more accurately grasped. The best condition is for the dough to be kneaded until it is soft and does not stick to your hands.