Spicy roast
By VicentaLakin
Recipe Recommendations
- flour 250 grams
- water 125 grams
- yeast 5 grams
- vegetable oil 1 tablespoon
- fennel seeds 2 teaspoons
- pepper 1 teaspoon
- Oil poured chili 1 tablespoon
- salt 1/2 teaspoon
- baking soda 1/2 teaspoon
- egg yolk liquid appropriate amount
Steps for Spicy roast
1
(a) Platinum and fragrance seed shall be placed in a clean pot, and the small fire shall make up the scent2
And when it is sprouts of cold, it is made of a scepter, and the seed of fragrance3
Flour and small soda sifted and placed in the basin, with a precipitine seed powder; mixed with salt4
Add vegetable oils to the powder; insert fresh yeasts that melt with water in fractions5
(b) Small swabs of snowflakes; flat swabs6
It's two times the size of the pasta7
(b) A permafrost to complete exhaust, and a permafrost of approximately 5 mm thick in a rectangular form, with hot oil in the middle8
Purge the oiled spicy with a brush, with two centimetres of blank water on the top9
Never roll the face on the side that doesn't brush the water, squeeze the face in the mouth and smooth it10
To cut the section of the face to about 2 cm growth11
(b) Lifting up the shape and flattening it slightly; and brushing the surface of the rolls with a yolk12
(b) Spacing in the oven; placement in the preheated oven13
On the upper and lower levels, a medium level of 160 degrees for 60 minutes and a further 140 degrees for 30 minutes to be taken out and put on the grill to dry。