Materials and main materials

Flour 1 kg

Fermented baking powder15g

Proper amount of oil

Thirteen fragrances are appropriate

Proper amount of salt

Practice:

1. First, add the fermented baking powder to the flour and mix it evenly.

2. Add yeast, water and flour.

Description:

1) Before yeast is used, it is best to dissolve it with proper warm water and leave it for a few minutes to fully activate the yeast, so that the dough will be better.

2) Mix dough with normal temperature water in summer and hot water (water temperature is about 55℃) in winter.

3. It usually takes about 1 hour to let the mixed dough stand for proofing, and the actual dough proofing time depends on the degree of dough proofing.

Description: The best conditions for proofing: temperature 33-35℃, humidity 70-80%.

Judgment standard:

The volume of the proofed dough is one to two times larger than that of the original dough, and the inside is in a uniform network structure.

4. Divide the dough into small doses, knead the small doses into long strips on the table, press them into dough pieces, apply oil, thirteen spices and salt in turn, roll them into rolls, press them and roll them into round cakes.

5. Put the round cake on the surface of the oven and bake for a few minutes to finalize the design. Then, put it in the oven and bake it into golden and fluffy biscuits on both sides.