Ingredients

High-gluten flour:400g

Low-gluten flour:100g

Yeast:5g

Salt:8g

Water:300g

Methods

1. Pour the water into a mixing bowl and stir in the yeast to mix well.

2: Add the flour and mix well to form a dough with a smooth surface.

3, then add salt, knead well, the dough can pull out the membrane.

4: Cover the kneaded dough with plastic wrap and let it rest for 20 minutes.

5. Divide the dough into 100g pieces, roll them out and let them rest for 10 minutes.

6: Roll out the dough and shape it into a cylinder; turn the dough downward and roll it into a long strip.

7: Arrange on a baking sheet, sift with low-gluten flour, and make a few slits.

8: Place in the oven, turn the oven to the fermentation function, and let rise until the dough is 1.5 times its original size.

9, after fermentation, into the preheated oven baking, upper heat 180 degrees, lower heat 160 degrees, bake 25 minutes.