1.Put all the ingredients for the medium-sized dough into Put it in a container, stir well, seal it with plastic wrap, and put it in the refrigerator to ferment overnight.

2. After fermenting the dough for one night, many small holes appeared.Drawing after opening.

3. Separate 30 grams of high-gluten flour from the main dough and add Pour into the dough and stir slightly to make it easier to remove.Then put the prepared main dough ingredients, except corn oil, into the mixing bowl or bread machine in the order of liquid first and then solid.

4. (I always knead the dough by hand), knead until it is smooth.When the dough is formed, take it out and place it on the panel, add corn oil little by little, and then continue to knead and stretch it until the hand mask is formed.

5. Ferment in a warm place until 1.5 times in size, take out and knead Let it deflate for a few minutes, then divide it into three parts and let it rest for ten minutes.

6. Roll each portion into the shape of beef tongue.

7. Roll up to two and a half turns.

8.Put the rolled noodles into the toast mold and place Put it in the oven, add a bowl of hot water, and ferment twice.Change the water for half an hour to maintain the temperature.After an hour to an hour and a half, ferment until it is nine minutes full.Take out the bread, preheat the oven at 180 degrees for five minutes, put it in the toast mold, and bake at 180 degrees for 40 minutes.The explosive power is super good

9.Beautifully brushed hair!