Practice 1

1. Pour the flour into a container, add an egg, olive oil, sugar and salt.

2. Pour the baking powder and boiling slowly into the flour with lukewarm water, stirring while pouring, and then knead the dough into a smooth dough, the water can be increased or decreased according to the absorbency of the flour in your house.

3. Place the dough in a warm place and let it ferment until it doubles in size, then poke a hole in it with your hand and pull it apart with your hand to form a honeycomb.

4. Place the dough on a floured board and let it rest for 15 minutes. Preheat the oven to 180 degrees before rolling out the dough, and then roll out the dough into a baking sheet-sized circle.

5. Place the dough on a greased baking sheet and prick with a fork

6. Brush with egg wash and place in the oven at 180 degrees for 15-20 minutes.

7. Remove from the oven.

Practice 2

Raw materials:

Dough ingredients: 250g flour, 2.5g yeast, water.

Soft pastry ingredients: 30 grams of oil, 50 grams of flour, a small amount of salt, a little five-spice powder, put together and mix well.

Knead the dough on a floured surface several times to even out the air pockets in the back of the dough. Let it rest, and then start making the shortening.

The first thing you need to do is to put the flour in the bowl, then put in the salt and five-spice powder, and finally pour in the oil, preferably while stirring, in order to take pictures of the ingredients before they are stirred together.

Twist it with your hands, press it with a spoon, it's fine, as long as you get it even, it doesn't look like there are any lumps or shades.

Pick up the resting dough, knead it again, roll it into a long strip, pull it out with your hands, knead it a little, roll it into a long strip in your hands and press it flat on the board. Then make some shortening with your hands and press it on the top. (I made them as big as I could wrap my hands around them and hold them, just 6 large and 2 small, which fit the size of my baking sheet. You don't have to divide it evenly, it's almost good enough to eat at home.)

Roll up one side of the dosage, while rolling and stretching, the more circles you roll the more crispy, the fewer circles you roll the fluffier and softer, depending on your choice.

After rolling, wrap the edges and press them together, standing upright, and pressing down from the top of the rolled strip in a circle on one side to form a cake. Then place it on the edge of the sheet for final set fermentation. This is also known as waking up the dough.

Ferment for about 10 minutes, while preheating the oven at 250 degrees for 10 minutes. Take out an egg and separate the egg white and yolk, usually have an oven with a separator basically. Use a brush dipped in egg yolks to brush on the surface of the cake, and then sprinkle sesame seeds , placed in a baking dish, try not to squeeze. Finally, the oven 250 degrees upper and lower heat, 15 minutes to take out and let cool, is the beginning of the same child.

How to confirm that the fermentation is complete, gently roll the crust, you can see the inside of the uniform air holes, the surface becomes soft and sticky, rolled out of the surface does not spring back, basically is good.

Oven baked cake practice as above, different flavors, types of baked cake production method will be different, its flavor will be very different, I hope you can distinguish between, in the production of baked cake can be divided clearly, to produce a baked cake they like to eat and delicious. The use of the oven to make scones, it is certainly not as good as the flavor of the oven, but also to remind you do not need to care too much, there is no need to be so much attention, eating used to the oven to make scones naturally feel delicious.