The temperature of dough should be 80'F. First rise is 2.5 to 3 hours; second rise, 45 minutes. Scale and round the pieces of dough. Let them rest 10 minutes after rounding; mold, and proof with moderate steam for about 45 minutes. Bake at 425'F for 30 to 45 minutes. The yield should be 189 lb, 12 oz.
地址：山东省烟台市开发区南昌大街48号
