#四session Baking Contest and It's Love to Eat Festival#spicy Roasted Bun
1.
Put the pepper and fennel seeds in a clean pot and stir-fry them to create a fragrance;
2.
After serving to cool, use a rolling pin to roll the pepper and fennel seeds into the end;
3.
Sift the flour and baking soda and put them in a basin, add the minced pepper and fennel seeds; add salt and mix well;
4.
Add vegetable oil to the powder and mix well; add fresh yeast melted with water in portions;
5.
Stir into a small snowflake-shaped dough; knead into a uniform dough;
6.
Cover and proof until the dough is twice as large as the original volume;
7.
Knead the proofed dough until it is completely exhausted, and roll it into a rectangular dough sheet with a thickness of about 5 mm, and put oily pepper in the middle;
8.
Use a brush to spread the oily spice evenly, leaving a 2 cm space on the top and brush with a layer of water;
9.
Roll up the noodles on the side that never brushes water, pinch tightly at the end, and then roll the noodles evenly;
10.
Cut the noodle rolls into sections about 2 cm in length;
11.
Put it upright and squeeze the shape slightly; brush a layer of egg yolk liquid on the surface of the dough roll;
12.
Put the green body in the baking tray at intervals; put the baking tray in the preheated oven;
13.
Bake the middle layer on the upper and lower heat at 160 degrees for 60 minutes, then turn to 140 degrees and bake for another 30 minutes. Take out and place on the grill to cool.
