Steamed bread has a new trick. Learn this new style. It's so beautiful that it's robbed as soon as it's out of the pot. My two children prefer to eat steamed bread. Once, they made sea salt croissants. When they saw that my father and I liked it very much, they asked me if I could make croissants for them. Of course, there is no problem! Because plastic surgery is like bread!

material

Medium gluten flour150g

Yeast 2 g

80 grams of water or milk

Salt 1 g

5 grams of oil

Sugar10g

Practice of Horn-shaped Steamed Bread

First, knead the dough evenly and round, cover it with a wet cloth and wake it up for 20 minutes, then sprinkle powder on the table and continue kneading until the dough is cut into small balls without pores. The size of steamed bread can be made according to the size of its own container. Take a small ball and knead it into water drops and flatten it.

Roll from the middle to both ends. The length of the roll determines the number of turns of the roll.

Apply a little cooking oil (outside the prescription) and don't apply it at last. Sprinkle some salt on the salty top and take the opportunity to get involved in favorite materials such as dried fruits.