1.? Mix the ingredients in the main ingredients together, simply knead them evenly, without kneading for too long, cover them with wet cloth, refrigerate and ferment for 18 hours, and then bring them to room temperature for about two hours.

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

3.? After kneading, you can pull out a smooth film. Here you need to nag. This dough feels wet when kneaded. Don't give up at first because it feels sticky. In fact, as long as it is fully expanded, it won't stick to your hands.

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

5.? Unwind the dough into a cylindrical roll and put it in a toast mold with oiled paper.

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