Fukasha bread
By VicentaLakin
Fukasha bread made, fun, on the surface, anything you like to make, in the fridge. It's delicious. My daughter says it's pizza with a pattern. For 100 degrees, Focasha bread is a well-known flat bread from Italy, which tastes a bit like the bottom of pizza, usually with vanilla and olive oil on top, and more fancy onions, cheese and bacon. Focasha usually eats as a staple in the West, like our rice, with meat and salad for food. The bakers usually cut the face of the bread with a knife before it was baked, or pressed their fingers to release some small bubbles。
Recipe Recommendations
- salty fragrance
- baking
- several hours
- ordinary
Steps for Fukasha bread
1
Get your food ready。
2
High-strength powder + yeast + sugar + salt + water in cook ' s barrel。
3
Quick enough to make a noodle for about six minutes。
4
The pouring of salad oil continued to stir up the membrane for about 10 minutes。
5
The fermentation of the membrane base into the hot water is about 40 minutes。
6
Carrot cut into small flowers, onions cut open, bean horn cut into strips。
7
The noodles are fermented。
8
In the oiled dish, the finger was pressed to level the face。
9
They folded and placed loose for 20 minutes。
10
Spread your fingers again and push out some small pits。
11
Put your favorite fruit and vegetables on it and throw a little black pepper。
12
200°C baked 25 minutes or so。
13
Done。
14
Cut。
15
The finished product。
16
It's very thin。