With the spring breeze of rosemary, try different salty breads.And the most gratifying thing is that such bread can be accepted by the parents.Teacher Meng's leaf-shaped bread, replacing the surface spices with rosemary, wood with olive oil, and corn oil.Unfortunately, the grill is too small, the four pieces of dough are too cramped together, and it's impossible to pull the leaf vein out of the larger hole.It is feared that when baking, the gaps that are barely pulled out will be re-glued together due to the expansion of the dough.Until the baking is done, it's like putting a heart down.Although it's not as big as you think, it's a hole, isn't it?

WHAT YOU NEED

Ingredients

125 grams of starch
5 grams of fine sugar
1/4 teaspoon of dry yeast
75 grams of water
5 grams of butter
1/4 teaspoon of salt
1 tablespoon of corn oil
1/8 teaspoon of salt
1⁄8 teaspoon of black pepper powder
Fresh rosemary 3 grams

How TO MADE Rosemary leaf cake

Steps 1 to 4

1. Dough

2. Pour the dough into the bowl.

3. Stir until slightly smooth and add butter.

4. Continue stirring until the film comes out.

Steps 5 to 8

5. Basic fermentation for 60 minutes, the dough grows

6. Exhaust, split into four equal parts, roll, relax for 10 minutes

7. Preparing the surface decoration

8. Rosemary leaf extraction

Steps 9 to 12

9. Cleaning and shredding, backup

10. Shaping the dough into an ellipse

11. Put it in a pan and oil the surface.

12. Salt and black pepper powder

Steps 13 to 16

13. Spread the rosemary

14. Cut a knife hole in the dough in the order of the leaf veins

15. Pull the plate so that the blade opens into a hole.

16. Last fermented for 20 minutes

Steps 17 to 20

17. Put in the oven, middle layer, heat 210 degrees, lower 170 degrees, bake for about 15 to 20 minutes

18. On the surface, the furnace

Handy cooking tips

　　When baking the dough, care should be taken to apply the force evenly to make the dough thick and thin uniformly.The surface material can be changed at will.