This bread is especially easy to ferment once, the taste Q bomb is excellent, the water is relatively small, the dough is quite good, I use the traditional direct method
Mix half of the flour + yeast + sugar + warm water to make a uniform small bubble, that is, the yeast starts working
Stir the remaining flour, oil, and salt until there is no dry powder, and start to smash until there is gluten (the surface that is pulled out is easy to recover, and the table is not sticky)
Roll the dough into a dough and start to knead until it is very smooth.
Fermentation 40 degrees 25 minutes
Finger dry powder test whether the fermentation is successful, exhaust
Regroup, cover the face with a wet towel for 10 minutes, preheat the oven 180 degrees
Roll into a thin 20cm*20CM square, spread the egg liquid evenly and spread the cheese powder and rock salt, cut into strips and put them into the baking tray. Note that there must be a certain space between each strip, and it will swell when baking. of
180 degrees 14 minutes, depending on the individual oven
If you don't like cheese, you can sprinkle sesame seeds or other dried fruits on the egg liquid. Sprinkle with rock salt and apply a little olive oil. This is another flavor. The rock salt is made of abrasive type. I will take a closer look tomorrow.