Clay oven rolls
Introduction:
"My daughter suddenly wanted to eat pancakes. She thought that the food outside is not swollen. Don't worry. I'd better do it myself. I didn't expect that it tasted good. Ha ha, it's a bit like a grandmother. Ha ha..."
Production steps:
Step 1: add lard to low gluten powder. The ratio is 5:2.
Step 2: stir into snowflakes.
Step 3: knead it into a pastry for use.
Step 4: medium powder, edible oil, yeast and salt. The ratio is 5:2.
Step 5: knead into oil skin and ferment for half an hour.
Step 6: the skin and the pastry should be made into different formulations, and the skin should be a little bigger.
Step 7: slowly roll out the shape.
Step 8: roll it up, roll it out and repeat three times.
Step 9: apply egg liquid, sprinkle sesame, salt and pepper (or no salt and pepper).
Step 10: preheat the oven for 5 minutes and bake for 15 minutes.
Materials required:
Low powder: appropriate amount
Medium powder: right amount
Lard: right amount
Sesame: right amount
Scallion: right amount
Yeast: right amount
Salt and pepper: right amount
Note: at first, I spread the scallion on the cake. Later, I found that the taste of the scallion in the dough is better and more fragrant.
Production difficulty: simple
Process: Baking
Production time: half an hour
Taste: salty and fresh
Chinese PinYin : Shao Bing
Clay oven rolls
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