280 grams of bread flour.

Adjuvant yeast (dry) 1 70g of medlar.

Seasoning salt 1/2 teaspoons sugar 20g water 1 10g butter 20g.

How to eat Lycium barbarum bag

1. Wash Lycium barbarum and soak it in water for 20 minutes until it is soft (the washed Lycium barbarum contains a little water, as long as Lycium barbarum+water 170g).

2. Add water to the medlar and pour it into a blender to make a pulp.

3. Prepare raw materials. Dissolve the dry yeast in half water (the remaining water can be adjusted according to the specific situation)

4. After-oil method, the raw materials are kneaded into a large film (the small spots on the film are unbroken medlar seeds).

Step 5: Round, put into the basin.

6. Cover with plastic wrap and ferment to twice the size.

7. Take out, exhaust, divide into 8 equal parts, knead round, cover with plastic wrap, and ferment in the middle for 15 minutes.

8. Rub it into a cone in turn and cover it with plastic wrap to prevent the epidermis from drying.

9. Roll out the cone-shaped dough and roll it long.

10. Turn it over, roll it up from top to bottom and put it on a baking tray covered with tin foil.

1 1. Put all the cooked meal packages in the oven for final fermentation, and put a bowl of hot water at the bottom of the oven.

12. After fermentation, take out the baking tray and water. Preheat oven 180 degrees, middle layer, upper and lower fire, 15 minutes.

Cooking tips

1, the color of this meal package is slow, so you don't need to cover it with tinfoil.