Materials:

Medium gluten flour 300g

Water 109g

Egg 50g

Sugar 10g

Salt 6g

Yeast 3.5g

Corn oil 30g

Cumin

Pepper

Sesame seeds

1. ...After mixing the egg and water, add the yeast and melt it (the liquid temperature is lower in winter, it is recommended to warm the liquid slightly to 30 degrees before melting the yeast to activate the activity so as not to make fermentation difficult) Mix the vegetable oil with the above liquid well. Then mix with the flour, sugar and salt

2. Knead the dough into a smooth, even shape. (You don't need to make a film like bread dough)

3. Cover with a lid or a container with plastic wrap (to keep it moist), and let it rise in a warm place for about 1 hour. After the fermentation is complete, the dough will not pop when poked by hand

5. After the fermentation is complete, divide the dough into 2 equal portions (250g per portion), shape into a round shape, and relax for 10 minutes (you don't need to tighten the round shape like bread)

6. Using a rolling pin or your hands, press the dough into a thin center with a thicker circle around the edges

7. Using the palm of your hand, press out the edges of the pastry with a thick ring around the edges, while pulling or rolling out the center to make an even pastry

8. Brush (or spray) the surface of the pastry with water. (Note: This step should be done last and then dipped into the sesame seeds, but according to the previous operation, brushing the water at the end makes the pastry sticky, which makes the poked holes dense and dead, resulting in the pastry bulging, so do this before poking the holes instead)

9. Sprinkle with the sesame seeds and pepper and salt seasonings. Allow to rest for 10-15 minutes

10. After drying the pastry surface slightly, poke patterns evenly across the pastry. Before poking the pattern into the oven, poke it through, otherwise the cake will bulge in the oven Oh

11. Wooden spatula sprinkled with flour, carefully transfer the pastry into the pizza spatula. (The pastry is relatively thin and soft, be careful yo)

12. Oven and stone must be preheated 220 degrees c (cold days to more than half an hour before the stone is hot enough) into the oven, turn 200 degrees baking, the cake will be rapidly expanding rise. Bake about 10-12 minutes until the surface of the golden brown can