After the oil method, the dough is kneaded to the full expansion stage, and it is fermented to 2 to 2.5 times in the warm place.
The fermented dough is taken out and vented, divided into six points, covered with plastic wrap, and proofed at room temperature for 15 minutes.
Take a dough and knead it into a beef tongue
Add fleshy pine
Roll up from left to right, close the mouth and place it in the baking tray
Secondary fermentation to 2~2.5 times
Fermented bread brushed with egg liquid and sprinkled with chopped green onion
Preheat oven, middle layer, up and down, 180 ° C, 15 min