1. Pour the high gluten flour, yeast, castor sugar, salt, corn oil and water into the basin;knead until to expand; and place at the warm place to ferment to 2 times bigger.
2. Divide into 6 equal parts or 8 equal parts after exhausting, round, and ferment for 15min.
3.Roll out one by one, the plastic into the olive, put it in a warm place for the final fermentation.
4.Sprinkle a little water on the surface when the dough is fermented to two times bigger,preheat the oven at 180℃ and heat for 18-20min up and down.
5. You can continue to bake the plain ham sausage after the bread is baked, brushing a layer of corn oil, and baking 10min at 180℃.
6. Brush a layer of edible oil on the baked bread, spray the peeled white sesame seed, cut from the middle after cooling, put the lettuce and baked plain ham sausage in the middle, and spray the salad dressing.
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