1. Fresh yeast is melted with warm water, poured into flour to form soft dough, fully kneaded and fermented.

2. After fermentation, take it out, add a little alkali (which can be omitted), knead the dough repeatedly, and knead it into strips.

3. Divide it into four equal parts, knead it round and flatten it respectively, and fork some holes (through) on it.

4. Put some thin oil (or no oil) on the bottom of the pot, put the bread in and bake it on low heat until both sides are evenly colored.

Cooking tips

1, if there is no fresh yeast, you can use the same amount of dry yeast instead. Fresh yeast has a unique brewing flavor, which is used to make pasta with better texture and taste.

2. Regarding kneading dough, in fact, whether the dough can be made has nothing to do with the degree of kneading dough, and fermentation is only related to the activity of yeast! Low temperature, high sugar, high oil and other conditions will inhibit the activity of yeast, resulting in slow fermentation or limited fermentation. However, kneading dough only determines the amount of gluten in the dough, which will affect the texture of the finished product, whether it is rough or delicate. Kneading dough helps dough to form more gluten texture, make dough form a better network structure, and make it more mellow after fermentation. Therefore, kneading dough is only related to the texture and flavor of the finished product.

The pasted dough should not only be kneaded, but also be crushed like bread. Of course, the fermented dough should be kneaded repeatedly until the cut surface is fine and without holes. Practice has proved that any work is not done in vain, and the organization is very soft and dense.

3, alkali, if you mind, you can not use it at all, use it less, but it can play a role in enhancing fragrance.

4. Pierce the bread with a fork to breathe, so that it won't swell too much during baking.

5. This kind of fire can be scorched dry without oiling, but I brush less oil every time, so that the scorched skin looks good, tastes crisp and tough, and does not need too much oil. Wipe the bottom of the pot with oiled paper, brush it with oil and turn it over.

6. The cooking time and time depend on the thickness of your bread. This kind of cooking can be made into a slightly heavier "Chili cumin fried meat" by a little stewing like "Chinese hamburger", which is also delicious.