I love this bread. I cut it down and let me down. But it’s not my original 哒 Original stamp here http://blog.sina.com.cn/s/blog_50104e620102dy29.html?tj=1
All materials except oatmeal are mixed into a dough and then pulled to the elastic to pull out the film.
Cover with plastic wrap and ferment to 2 times larger in warm and humid place (finger presses the dough without rebounding)
After removing the exhaust, loosen the dough for 15 to 20 minutes.
Exhaust again. Then, the dough is flattened and then folded into an oval shape. After turning over, the dough is rolled up from top to bottom, and the mouth is pinched. Spray the surface of the dough, dip with oatmeal, and let the final fermentation be doubled in warm and humid place.
Preheat oven 200 degrees
Cut one side of the dough into one mouth and leave it for 2 or 3 minutes to open the mouth. Send to the preheated oven, the middle layer, get up and down, 200 degrees and 25 minutes or so