This bread is made from ordinary high-fiber flour (non-special bread flour), low sugar low oil, very good for my stomach, freshly baked crispy soft inside very fragrant, after cooling flexible and chewy, feels like a stick, but inside it is soft and has a certain toughness bread, so I just found a piece of bread that I like, you must come and tangle with me this is not a stick, I also have a way, not to say that the tools are not perfect, the oven temperature is not enough, level to that extent, so I'm just happy to make my favorite food.For the preservation of this kind of bread, the best thing I've tried is to freeze the slices immediately after drying in the oven, take them out when you want to eat them, or fry them in a pan, or make them with garlic, it's very convenient.I've made some changes since the beginning of the year.

WHAT YOU NEED

Ingredients

235 grams of common flour
Low powder 15 grams
110 grams of water
25 grams of sugar
8 grams of corn oil
3 grams of yeast
5 grams of salt

How TO MADE Soft stick

Steps 1 to 4

1. All the materials are kneaded into a smooth, elastic dough, which can be slightly stretched a little thin film, without the need for a full stage.

2. The dough is fermented to twice its size in a warm, humid place.

3. (I put it in the fridge at noon and put it in the fridge at night and take it out and it keeps warming up to twice as much.)

4. The dough is divided into two parts and gently rubbed for 20 minutes.

Steps 5 to 8

5. Gently pull into an ellipse.

6. Roll the lid from the long side and rub it a little longer.

7. After 20 minutes of waking up, sieve the powder on top and cut 3 or 4 slices with a sharp knife.

8. Re-fermented for about 20 minutes to 2 to 2.5 times its original size.

9. Put it in the oven, 200 degrees 15 minutes later turn 230 degrees 5 minutes, the color is too deep and the tin paper is too deep.

10. After drying, the cut is immediately frozen, reheated or slightly fried before eating.

11.