Pocket Bread
1.
Put all the flour materials in the pot, and put 2 scoops of barley seedling powder. Of course, it can be made into other flavors, such as pumpkin, purple sweet potato, carrot and so on.
2.
The yeast is first melted with warm water, poured into the flour, and formed into a dough.
3.
Move the dough to the chopping board and knead it smoothly. Put in vegetable oil and continue to knead. You don't need to knead out the glove mask like making bread, just pull out a thicker mask.
4.
The kneaded dough is rounded, fermented in a warm place in a large bowl, and the container is covered with a lid to keep it moisturized.
5.
The dough that has been fermented in place is at least twice as large as the original.
6.
Move the dough to the chopping board without exhausting and knead it. Divide it into 4 equal parts. After rounding, cover with plastic wrap and relax for 15 minutes.
7.
The loosened dough is rolled up and down, and the dough may shrink when it is rolled. Do not continue rolling at this time. Cover with plastic wrap and continue to relax for 10 minutes before rolling it out. Place the rolled dough on a tarp and cover it with plastic wrap to proof it for about 20 minutes, at least to make the dough look a little fluffy. It can also be rolled into a round shape, this is optional.
8.
Preheat the oven at 250 degrees above the fire and 200 degrees below the fire. Put the baking pan in and preheat at the same time. After preheating in place, adjust the heat to 230 degrees, put the tarp in the baking tray, put it in the middle and lower layer of the oven, and bake for 5 to 8 minutes. See the dough swell up and take it out after the surface is colored.
9.
This kind of flat bread occupies space, and can only bake two on a plate, and bake them in two times.
10.
The cold bread is cut in the middle, and the cut is a small pocket, which can be eaten with all kinds of vegetables and meat. Boiled celery, carrots, plus fried chicken strips, add some spicy, laoganma, etc., it is often delicious, it can be regarded as a combination of Chinese and Western eating.
Tips:
Pocket bread can be made with high-gluten flour or medium-gluten flour (that is, ordinary flour). The taste of high-gluten flour is flexible, and the taste of ordinary flour is softer, like steamed bread. You don't need to knead out any glove film when kneading the dough, as long as you knead it smoothly and stretch out a thicker film.
