27’s Baking Diary—Sichuan-flavored “Yoghurt Soda Spicy Bread”
Overview
The weather is getting cooler~ So I tried making a yogurt soda bread using chili peppers. Soda bread, a traditional Irish bread, does not require long fermentation and is very fast to make. It is crispy on the outside and soft on the inside, with a unique flavor~~
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Ingredients
Steps
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Prepare ingredients.
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Mix low-gluten flour, baking powder, baking soda, and salt and sift into a large bowl.
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Add the softened butter and rub it in with your hands until the butter and flour are completely combined.
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Pour in the fine sugar and chili powder and mix evenly (if you are afraid that the chili will be spicy for your hands, wear gloves or use an auxiliary tool to mix).
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Pour in the yogurt.
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Knead all the ingredients into a wet dough. It is very sticky, so be patient. After kneading for more than 30 seconds, add melon seeds and continue kneading evenly.
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Divide the dough into two halves evenly (clean your hands first, then sprinkle with a layer of dry flour before dividing) or directly drop the divided dough into dry flour and roll it in a circle, then gently knead it into a round shape, place it on the baking sheet, and then use scissors to cut a cross about 1.5cm deep.
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Put it into the preheated oven, 200℃, middle layer, upper and lower heat, bake for 25 minutes, until the surface is golden brown!
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Okay~ The spicy bread, crispy on the outside and soft on the inside, is ready! It’s a bread that’s very suitable for eating in winter~ Huh~~~ Once you take one bite, you’ll be addicted!
