The chef cooks the dough for 20 minutes. A 20-minute kneading program is required for the bread maker. Take a break for a few minutes and then have a 20-minute or 25-minute kneading program.
And a film which is not easy to break can be propped up on the surface.
Put it in a pot, cover it with wet gauze and put it in the oven for fermentation 1 hour. Or put it in a warm place.
Add a small bowl of hot water to the side when you put it in the oven.
1 hour fermented dough. Stick your finger in some flour and poke a hole in the middle. If you don't retract, it will ferment.
The fermented dough is taken out and divided into small dough of about 66 grams. Cover with plastic wrap and wake up 15 minutes. Sushi can be made at this time. You can also make sushi in advance.
2 eggs are broken up. Leave some egg liquid to brush the bread later. Add a little salt to the rest, pour into the pot and spread 2 small egg cakes.
Spread rice on seaweed, and spread your favorite sauce on the rice. I put on Chili sauce for sushi. It's delicious to wear salad dressing, too.
Put cucumber strips on the omelet.
Roll up the omelet.
Roll up sushi. Eight small pieces of dough need two pieces of sushi. Cut out the irregularities on both sides of the wrapped sushi. Evenly cut into 8 pieces.
Roll the dough into a circle and wrap it in fat sushi.
Put the wrapped dough in the oven and ferment for 40 minutes. Put a small bowl of hot water on the baking net under the baking tray. I'm afraid the bread won't look good together after baking. Just put five in the egg tart mold. If you want to put it into the mold, remember to brush the oil ~ it is better to demould.
Brush the fermented dough with egg liquid. Sprinkle with black sesame seeds ~
Preheat the oven, 180 degrees, and bake for 15 minutes.
Pay attention to observation halfway.
If the top is painted too much, cover it with a piece of foil.