Preparation materials: medium gluten flour 500g, warm water 220ml, yeast powder 5g, edible alkali1g.
Take out110 flour, add yeast and warm water to synthesize a slightly hard dough, and put it in a warm place for fermentation. Put the remaining flour into a basin, add edible alkali and use cold water to make a slightly harder dough.
Roll out the dough, put it in the middle and knead it into a complete dough, and let it stand for 10 minute. Then divide the dough into small pieces and roll them into round cakes half a centimeter thick. Put the rolled cake in a clean oil-free pan.
Punch holes in the surface of the cake with a fork or chopsticks, so that the baked cake won't bulge. Just burn it on both sides of the medium fire and color it.
The above is the authentic method of making mutton bread in soup for your reference, and it is suggested to adjust it according to your personal taste.
To eat mutton buns, you need to pay attention to the following points:
Mutton bread in soup is a kind of high-protein food, so we should avoid eating it with tea, because tannic acid in tea will combine with protein to produce protein tannic acid, which is easy to cause constipation.
Mutton bread in soup is a warming food, so it is not suitable to add vinegar, because vinegar has astringent effect, which will reduce the warming effect of mutton.
Mutton bread in soup should not be eaten with warm food such as pumpkin, because they may cause "excessive internal heat".
In addition, when eating mutton buns, you can choose to add spicy spices such as pepper, pepper, ginger, clove and fennel according to your personal taste, but you should pay attention to the right amount.