1. Add yeast powder, salt and various herbs to the flour, add water and stir evenly with chopsticks;
2. After your hands are wet, open the dough and fold the dough with a quilt. Don't be so deliberate and just fold it.
3. Fold a few jiaozi every 20 minutes for the next hour, so that the dough can also be covered, but it is completely unnecessary to make European buns;
4. Let the dough ferment to twice the size after one hour;
5. Knead the dough again, expel the gas inside, and knead the dough;
6. Let the dough ferment to twice the size and then sieve the flour and sprinkle it on the surface;
7. cut out the s shape;
8. Preheat the oven for 250 degrees 15 minutes, pour a bowl of boiling water into the oven, put it in a baking tray, and bake it at the bottom of the oven for about 30 minutes.
Skills of making artistic bread
1. Folding dough can also increase the toughness of dough and make it produce a film, which can replace manual kneading;
2. It is a common method to pour water into the oven to make European-style steamed buns, so that a lot of steam will be generated in the oven, and the baked bread will be crispy with moist and soft cotton inside, which tastes very good. Many people always ask me where to pour water into the oven. Let me answer again, that is, pour it directly, and the water will make a sloped sound when poured into the heating pipe below. If you are timid, don't make European-style steamed buns, just bake them, and the temperature should be lower, 190 degrees, 15 minutes is almost the same.