The coarse bean sacks I shared today are self-eating powder, which is commonly known as flour that fermentes itself. It is indeed convenient to use it. Because of the precision of yeast flour, which usually requires kitchen scales in order to be measured accurately, so much trouble has been saved, coarse grains have become more difficult to ferment, and this time the coarse bean sacks are very soft and generally satisfactory, so share their own practices, for information purposes only, and the soybeans used in the recipe are self-cooked, sweetly sweet, red bean fragrance is really delicious, and the friends who need them have access to the recipe before me。
