1.？ Mix the ingredients in the main ingredients together, simply knead them evenly, don't knead them for too long, cover them with a wet cloth, refrigerate and ferment for 18 hours, and then leave them at room temperature for about two hours.

2.？ Tear the dough into small pieces and put all the materials into the auxiliary materials. Knead into a complete state.

3.？ After kneading, you can pull out a smooth film. There needs to be a nagging here. The dough feels wet when kneading. Don't give up because you feel sticky at first. In fact, as long as it is fully unfolded, it will not stick to your hands.

4.？ Divide the dough into 5 equal parts, round it and let it stand for 20 minutes.

5.？ Spread the dough into a cylindrical roll and put it in a toast mold covered with oil paper.

6.？ Ferment twice to twice the size, preheat the oven to 180 degrees, and bake the lower layer for about 40 minutes.