Preparation

• step 1

  Put 200g high gluten flour, 100g whole wheat flour, and 20g fine granulated sugar into the main pot

• step 2

  Add 3g yeast, 1 teaspoon of salt, 1 egg, 140g milk and 20g olive oil

• step 3

  Start the KNEAD mode and knead the mixture into dough for 15min until large film can be pulled out

• step 4

  Knead the dough into a round shape and put it into a warm humid place for basic fermentation to 2-2.5 times the size

• step 5

  Knead the fermented dough to squeeze out the air, divide the dough into 3 equal parts

• step 6

  Knead each part of the dough into a round shape, cover it with plastic film, and wait for 15min

• step 7

  Knead the fermented dough again to squeeze out the air, roll it out and wait for 15min

• step 8

  Knead and roll out the dough again, put it into the a toast box, and ferment it in the oven at 38℃ until 80% full

• step 9

  Bake the fermented dough parts at the middle or lower levels for 180℃/35min

• step 10

  Cover the tin paper to prevent baking paste after the dough becomes yellow, and cool them after baking is completed