750 grams of flour? 8 grams of accessories? 390 grams of water? 6 grams of yeast? Olive oil 15g? 5 grams of cocoa powder

Production steps:

1 First, mix the dough from shallow to deep to avoid cross-color. 250g of flour, 2g of yeast, 5g of olive oil and 130g of clean water are put into the liner of the chef's machine.

Knead the dough with the chef's machine for 3 minutes, then put it on a large plate, and cover it with a wet cloth after the dough is formed.

Weigh130g of water in a cooking machine, and add 8g of medlar to soak in water.

4 directly weigh 250g flour without washing the inner container of the chef's machine. 2 grams of yeast, 5 grams of olive oil, then pour in the freshly screened Lycium barbarum water and a piece of Lycium barbarum dough, and cover it with a wet cloth.

Finally, weigh 250g flour with chef's pad, and add 5g cocoa powder, 5g olive oil, 2g yeast, 130g water and a piece of cocoa dough.

Finally, put the three pieces of dough together, cover them with plastic wrap and put them in a warm place for fermentation.

Until you see the dough double in size.

8 put the dough on the chopping board and knead it until smooth, then knead it into thick strips.

Then change the knife and cut it into small doses of similar size.

10 Rub the small dose into short strips.

1 1 Take one of each color and pinch it at one end.

12 braided tape

13 Pinch the ends of the braid together at the bottom 14 All the noodles are braided to make steamed bread.