Clay oven rolls

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