Bread

1

300 grams of ordinary flour with a small spoon of sugar, a small spoon of salt and a small spoon of dry yeast。

2

Get 200 ml of water。

3

It's 200 ml of fresh water, mixed with chopsticks, and finally gravitated。

4

A little bit of fermentation in the covered room, where the yeast is activated (with a bubble of about 2-3 hours) and the fermentation is frozen in the fridge。

5

When it's twice as big, there's a big hole in it。

6

Take a patch of noodles, rub the strips, cut the mature yolk group (about 15 grams)。

7

Every little noodle has a long strip shorter than the grill。

8

The panel is covered with orange rinds and rolls on bread bars。

9

The panel is covered with white sugar and rolls with bread bars。

10

It's in a fermentation-free dish, and it's cooked with olive oil on the bread bar。

11

After preheating the oven, 200°C, up and down, mid-level, about 15 minutes in gold and yellow。

1. There is no set time for proofing at room temperature; just let it rise slightly until air pockets appear. The key is that slow fermentation in the refrigerator yields a better flavor and a yeast aroma. If you don't use it all at once, you can put it in the fridge to continue fermenting slowly; it will keep for several days. Of course, you don't have to refrigerate it, but be sure not to over-proof it. 2. When dividing the dough, you can roll it into a log and cut it into pieces like making dumplings, or pat it flat into a sheet and cut it into strips with a knife. 3. If you want a crispy texture, roll the dough thinner; if you want it soft, roll it slightly thicker. 4. Once the breadsticks have cooled completely, store them in a sealed bag. Do not refrigerate. 5. Orange zest is made by scrubbing a fresh orange with salt, washing it with warm water, using a peeler to slice off the yellow peel without the white pith, and chopping it finely. If you don't use it all at once, you can wrap it in plastic wrap and freeze it.