27's Baking Diary-sichuan-style "yogurt Soda Spicy Bread"
1.
Prepare ingredients.
2.
After mixing low-gluten flour, baking powder, baking soda, and salt, sift into a large bowl.
3.
Add the softened butter and rub it with your hands until the butter and flour are completely mixed.
4.
Pour in granulated sugar and chili powder and mix well (if you are afraid of chili peppers, wear gloves or use auxiliary tools to mix).
5.
Pour the yogurt.
6.
Knead all the ingredients into a wet dough, which is very sticky, so you must be patient. After kneading for more than 30 seconds, add the melon seeds and continue to knead evenly.
7.
Divide the dough into two halves evenly (handle clean first, then sprinkle a layer of dry flour, and then divide) or directly throw the divided dough into the dry flour and roll it, gently knead it into a circle, put On the baking tray, use scissors to cut a cross about 1.5 cm deep.
8.
Put it in the preheated oven, 200℃, middle level, upper and lower heat, 25 minutes, bake it until the surface is golden.
9.
Alright~ the spicy bread with crispy outside and soft inside is ready to be baked! A bread that is very suitable to eat in winter~whoop~~~ One bite, you will be addicted to it!
Tips:
1. In terms of chili powder, you can choose to have more chili skin, or you can use complete chili powder. The spiciness can be increased or decreased according to personal preference.
2. Regarding melon seeds and kernels, you can replace them with any kind of nuts you like.
Alright~ I wish everyone a good appetite~~ See you next time~~~
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