ingredients

fresh milk 25ML

a spoonful of yeast

25g of whole wheat flour

2g of sugar

method/step

The yeast is melted in a spoonful of warm water, and the milk, whole wheat flour and sugar are mixed in a basin and stirred slightly.

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Add yeast into the basin and knead it evenly by hand to form a basically smooth dough.

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Cover it with plastic wrap and put it in the refrigerator for one night (I cooked it before going to bed, so if you cook it in the morning, it will be fermented at room temperature), and it will be twice as big. Take out, warm up, divide into equal parts, roll and relax for 1 minutes.

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gently flatten the medicine, or roll it into a round cake with a rolling pin.

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Turn the pan on low heat for a while, and directly put the raw cake into the pan for branding without adding oil.

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Move the bread gently, and turn it over when you feel the bottom is firm.

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Just bake the cake until it is golden on both sides and the cake body bulges. It's good to eat breakfast directly or dipped in sesame sauce.

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