1. Mix high gluten flour, whole wheat flour with bran, fine granulated sugar, salt and water, mix well, add yeast and butter, and stir until it is expanded
2. The kneaded dough should be fermented in a warm place for 2-2.5 times the size
3. Evenly divide into five equal portions, roll round and relax for 30 minutes
4. Take out a portion of dough and press it into a flat rectangle by hand, and fold it from top to bottom to the center
5. Fold the two sides together again and squeeze them tightly
6. Turn the dough upside down, flatten the surface with your hands and shape it into an approximate rectangle
7. After making all of them in turn, ferment in a warm place
8. Ferment about 2 times the size of the dough, cut three times on the surface of the dough, bake it in the middle layer of the oven at 190 degrees for about 20 minutes, cut it out of the oven and add the side dishes I like. I add lettuce, bacon, cheese slices, tomatoes, salad sauce