Pretzel rolls
By VicentaLakin
There is a special preference for precipitous leaves, which are uniquely fragrances and fragrances not found in other foods. Adding it to a cake or a bun would not only improve the strength of the finished product, but also the taste of the finished product, which is particularly good. In a while, the green pretzel should be yellow and gone, so take advantage of it now。
Recipe Recommendations
- flour appropriate amount
- prickly ash leaves appropriate amount
- dry yeast appropriate amount
- warm water appropriate amount
- salt appropriate amount
- Oil poured chili appropriate amount
Steps for Pretzel rolls
1
Raw materials。
2
The dry yeast is fermented with a warm water, pouring into flour, and smoothed with a fermentation cap。
3
The pepper leaves are removed, the leaves are taken into single pieces and cleaned。
4
It's full of dry surface moisture。
5
Cut the paprika leaves to shreds。
6
The noodles fermented to 2-2.5 times larger。
7
The fermented pasta is removed from the basin with shredded precipitine leaves and adequate salt, which are sufficiently flat。
8
As much as possible to grow squares。
9
It's a squirm。
10
Roll up along the side。
11
Cut into small agents。
12
Take the two little potions and press them in the middle with chopsticks。
13
Put the bottom back together and squeeze。
14
Just sort it out, and a simple roll will be done。
15
This way do all the rolls。
16
Second fermentation to roll round, boiled water in the steam pan, up to the steam cage, 30 minutes in the fire and three to five minutes out of the fire. I'll make a nice pretzels with a soft mouth and a fragrance. It's just a little hot for breakfast, so we can start with a little snack