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.