1 edited by Chua

High gluten flour: 200g buckwheat flour: 50g yeast: 3g sugar: 5g salt: 4g water:140g lard:10g.

2 production method editing

1. Stir the dry and wet materials until the surface is smooth and elastic, add lard and stir until the dough can pull out the mask. Then ferment at room temperature for 50 minutes.

2. Divide into 200g and relax for 40 minutes.

3. Knead the dough round.

4. Put in a baking tray and ferment for 50 minutes at 30℃ and 80% humidity.

5. After fermentation, sprinkle rye flour on the surface.

6. Draw a blade in the shape of a leaf on the bread surface.

7. Put it in the oven and bake it with steam at 200℃ for about 25 minutes.