Put all the ingredients in the baking machine and knead them. Leave out the first fermentation and equalize the dough to make it round. Cover it with plastic or a whole container and ferment it for about 20 minutes.

After the medium fermentation, push the dough with a rolling pin and fold it in three stages and pick it up again in the middle. In that state, roll it with your hands and push it to a length of more than 25cm. Make a round shape and push one end of the dough flat to wrap the other dough well. Place the dough on the parchment paper one at a time. In a warm place, it's 1.5 times the size of the second fermentation,

Boil an appropriate amount of water in a pot to complete fermentation and add 1 Ts of brown sugar. Blanch the dough back and forth for a total of 15 seconds. Just put the parchment in a pot, please. The parchment paper falls off automatically as you blanch it.

Pan the blanched dough in a pan. After blanching, it's wrinkled like this, but it becomes smooth as it's baked. Bake in a preheating oven at 190 degrees for 12-15 minutes.