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Picture of finished product. -
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Preparation method: 400 grams of high-gluten flour, 100 grams of low-gluten flour, 5 grams of yeast, 8 grams of salt, 300 grams of water. Mix the flour well and let it rise to double in size. -
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Let the dough double in size, add the same amount, and let it rest for 15 minutes. -
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Take a piece of dough to deflate and stretch it out. -
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Roll up from one side, press the edge with your hands, fold it in half and press it into a long strip, and continue to relax for 15 minutes. -
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After the relaxation is good, press and release the same method as above to get a good shape. -
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Let it double in size after proofing for the second time. Sprinkle an appropriate amount of dry powder on the surface and draw lines. -
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Preheat the oven in advance and set the upper and lower heat to 200 degrees. The temperature is for reference only. -
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Picture of finished product. -
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Picture of the finished product. -
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Picture of the finished product. -
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Picture of the finished product.