DOES ANYONE WHO BAKES AT HOME HAVE THIS CONFUSION? WANTED TO BUY A 1-L LIGHT CREAM AT A GOOD PRICE, AND THEN HE THREW IT IN THE FRIDGE. LARGE PACKAGINGS THAT HAD BEEN PURCHASED FOR REAL BENEFIT HAD NOT ONLY SAVED MONEY BUT ALSO WASTED MUCH. REMEMBER MY BREAD FORMULA, AND DON'T WORRY ABOUT WASTING IT, AND YOU'LL NEVER GET TIRED OF IT. WHEN LIGHT CREAM OPENS THE WRAPPING, THE INTERNAL AIR IS SQUEEZED OUT, THEN THE SEAL IS PRESSED AND STORED IN THE FREEZER ROOM, WHICH CAN BE KEPT CONSTANT FOR SIX MONTHS. IF YOU WANT TO CONTINUE WITH THE PASTRY CAKE, IT IS RECOMMENDED TO RUN OUT IN SEVEN DAYS AND MAKE BREAD AFTER MORE THAN THAT DAY. IF THE CREAM CHANGES COLOUR OR SMELLS DIFFERENT, IT IS THROWN OUT. THE FRAGRANCE OF ANIMAL CREAM IS THICK AND FRAGRANCES INTO THE NOODLES, WHICH ARE NOT ONLY WHITE BUT ALSO SOFTER. IT'S A LONG STORY, OF COURSE, TO MAKE BREAD WITH HIGH-WEAVE FLOUR, AND TO BAKE BREAD THAT IS FLEXIBLE AND CHEWY. THE USUAL HIGH-WIELD FLOUR IN SUPERMARKETS IS ONLY SUITABLE FOR DUMPLINGS, STEAM BUNS AND ROLLS, WHERE PROTEIN CONTENT IS FAR FROM ADEQUATE FOR BREAD 13.5% AND ABOVE. IN ADDITION TO LOOKING AT THE TABLE OF INGREDIENTS, IT IS POSSIBLE TO GRAB A PIECE OF FLOUR WITH YOUR HAND, SO THAT THE HIGHER THE PROTEIN CONTENT, THE HARDER IT BECOMES. THE SIMPLEST WAY IS TO CHOOSE A BRAND THAT IS OF GUARANTEED QUALITY SO THAT IT DOES NOT WASTE ITS HARD WORK AND ENERGY。
