Formula:

Old yeast: gluten 1 .20g, salt1g, 70g of clear water and 0.2g of dry yeast. ?

Main dough: 380g of medium gluten flour, 5g of dry yeast, 6g of salt, clean water 170g, and 40g of unsalted butter.

Baking soda water: 600g of 40-degree warm water, 22g of baking soda, 20g of edible salt and proper amount of white sesame seeds.

Exercise:?

1. Mix all the ingredients in the old yeast, knead it into dough, and put it in the refrigerator for cold storage and fermentation overnight. ?

2. Put all the ingredients of the main dough into the chef's machine, ferment the old dough (cut into small pieces), stir it evenly and beat it until it is smooth (this can be rubbed by hand without taking out the film until the surface is smooth, but you can also use the chef's machine if you don't want to rub it by hand).

3. Beat until smooth, put in a bowl, cover with plastic wrap and put in the refrigerator for 15 minutes, take out and knead into 10 equal parts, cover with plastic wrap and continue to refrigerate for 15 minutes. ?

4. Take a dough and knead it into strips, leaving a small part in the middle. Press your hands on both sides and rub them outward. The length is about 50 cm, and both sides are aligned with the hem. Press it up twice (see the picture and text for details). ?

5. Freeze in the refrigerator for 30-40 minutes. After freezing and shaping, take out and soak in alkaline water for 20 seconds, and put it in a baking tray with a tarpaulin (the method of baking alkaline water is written in point 8) (here I use oil paper to spread the baking tray. The bottom of the oiled paper will stick after baking, and the tarpaulin can prevent sticking.