In fact, for me, this is an upgraded version of the Italian fried chicken, a traditional dish from Sicily, Italy, but the picky Italians choose to make it from hard wheat flour, which is a variety of wheat that is high in protein and carotenoids, so both in terms of taste and health, it is better suited for serving than fried chicken.

WHAT YOU NEED

Ingredients

150 grams of durum wheat flour
3 grams of salt
3 grams of yeast
105 ml of water
3 grams of white sugar
Moderate amount of sesame

How TO MADE No oil in the bag.

Steps 1 to 4

1. Pour all the ingredients into the bowl, mix them together, then pour them out and rub them with your hands...

2. In the end, it took me about half an hour to get to this state... of course you can get to the finer points...

3. A little water is poured into the mixture to keep the fermentation moist.

4. It is fermented at room temperature 28-30 degrees for about 40-50 minutes.

Steps 5 to 8

5. I just cooked the food, turned off the fire, and dried the dough on top, so that the temperature when the dough arrives should be about 45 degrees.

6. That's about 25 minutes of fermentation.

7. After ten minutes of shaping, the surface is smooth towards the bottom, flattened, rolled up, flattened again, rolled up again, three or four times it grows, then squeeze the gaps, paint the gaps with water, apply sesame, white sesame will look better... I took the material from the ground.

8. Then knead it a few times, or lightly beat it, so that the sesame sticks tightly, and then rub it until it is 15 to 20 cm long.

9. Put the one with the sesame on the bottom in any container you're about to do the final fermentation.

10. Ferment 45 degrees for 25-30 minutes.

11. Turn around and draw three knives.

12. Put it in the oven.

13. 220 degrees up and down.

14. 25 to 30 minutes.

15. Why do you say white sesame is better... because if it's white sesame, it looks golden...