1. Mix the dry material in the formula evenly, add water, stir the gluten until it is fully expanded, and the ideal dough temperature is 28 degrees. The dough was laid aside for 30 minutes and divided into 80 g/dough to form. Fermentation temperature 36 degrees, relative humidity 75%, time 75 minutes.
2. The baking temperature is 200 degrees higher and 200 degrees lower. Time: 12 minutes.
3. Fold the filling according to the formula.