2. Knead all the ingredients into dough. Rub vigorously on the chopping board for about 10 minutes until the dough surface is smooth.
3. Cover with plastic wrap and ferment at 28℃ 1.5 hours.
4. Ventilate the fermented dough, divide it into two parts, round it, and wake it for 15 minutes.
5. Flatten the proofed dough and roll it into long strips from the middle to both ends.
6. Turn the dough over and rotate it 90 degrees.
7. Roll up from top to bottom along the long side. Pay attention to the edge curl.
8. After rolling, the dough is very long.
9. Put in a baking tray and brush a layer of water on the surface.
10, wait for a while, after the dough surface becomes sticky, sprinkle some oatmeal.
1 1, final fermentation, 38 degrees, about 40 minutes. After fermentation, bake in an oven preheated to 200 degrees for about 25 minutes until the surface is golden.