Crisp Bread

Crisp Bread

1. Except for oil, the rest of the materials are put into the barrel of the machine

2. Adjust the speed to gear 3 for 5 minutes

3. Check the state of the dough, you can add vegetable oil at this time

4. Add 10 grams of oil

5. The kneaded dough is rounded

6. Knead to complete expansion, you can pull out a thin and flexible glove film

7. Knead it and put it in a cooking bowl, wrap it in plastic wrap, and ferment

8. To make crumbs, prepare all the ingredients in a cooking bowl

9. Knead into granules

10. As shown

11. Once the dough is fermented, stick a little flour with your hand and poke a hole without shrinking. It will ferment.

12. Take out the fermented dough and press it to exhaust. You can also use a rolling pin to exhaust. The kneaded dough is just 665 grams.

13. Divide into 10 parts

14. Divide into 1 piece of 66g roll, cover with plastic wrap and loosen

15. Roll into an oval and turn it over

16. Thin one end and roll it down from top to bottom

17. Yard on the baking sheet

18. Put it in the oven and transfer it to the fermentation area, and make it 1.5 times larger

19. Fermentation is easy to take out, spray a little water with a watering can, then preheat the oven up and down to 160 degrees for 10 minutes

20. Use a cutter to cut the pattern you like. This step can be omitted

21. Spread crumbs

22. Put it into the preheated oven and heat up and down at 160 degrees for 22 minutes

23. Finished picture

24. Finished picture

25. Finished picture

26. Finished picture

27. Finished picture

Tips:

1. If it is summer to make bread, then 3 grams of yeast is fine. If it is winter, then adjust it appropriately and add 1 to 1.5 grams more.
2. The water absorption of flour is different, and the water absorption is different in different environments. It is recommended to reserve 10-15 grams of water (liquid) in the recipe and adjust it appropriately. (This temperature is for reference only, please press your own oven Temperature adjustment