On the day of the Ra's 8th Festival, a bowl of spicy porridge was the most important “ceremonial” of the festival. There are few, many, many, many, many, many, many, many, many, many, many, many, many, many, many, many, many
THOSE WHO TOUCH THE BAKING KNOW THAT BREAD MUST BE MADE WITH SPECIAL BREAD FLOUR, WHICH IS HIGH-BAND FLOUR. THE PROTEIN CONTENT OF HIGH-STRENGTH FLOUR IS IN THE RANGE OF 12-15 PER CENT, WHILE MOST OF THE NORMAL FLOUR USED IN THE COUNTRY TO MAKE FLOUR BUNS IS CHINESE FLOUR, AND THE PROTEIN IS IN THE RANGE OF 9-11.5 PER CENT, AND THE PROTEIN CONTENT OF DOMESTIC FLOUR, EVEN KNOWN AS HIGH-STRENGTH FLOUR, IS ONLY ABOUT 10 PER CENT. MY BREAD, ESPECIALLY TOAST, HAS BEEN BAD, SO I'VE BEEN BROWSING THROUGH THE RECIPES OF ALL THE GREAT MEN, WATCHING THEIR VIDEOS, READING THEIR HEARTS, AND DISCOVERING THE NEW WORLD! ONE BIG MAN SAID THAT EUROPEAN BUNS WERE EUROPEAN STAPLE BREAD, EQUIVALENT TO CHINESE BUNS, AND THAT FOREIGNERS MADE BREAD WITH ORDINARY FLOUR. SO I LOOKED AT A COUPLE OF BIG GUYS WHO SPECIALIZE IN OLE, AND LEARNED HOW TO MAKE OLE, BUT THEY USED MOSTLY FRENCH POWDER, OR T-55, T-65, T-75, AND I THOUGHT I'D LIKE TO GO. I RECENTLY FOUND THAT THERE ARE 12 PERCENT OF THE PROTEIN CONTENT OF SEVERAL ORDINARY FLOURS IN THE MARKET, WHICH SEEMS TO HAVE REACHED THE PASS LINE OF HIGH-STRENGTH FLOUR, WHICH IS NOT GOOD FOR TOAST (AND TECHNOLOGY-RELATED). THIS TIME, THE USE OF GLINNORNIAN SNOW POLLEN, WITH A PROTEIN CONTENT OF 12.2 PER CENT, REVEALED THAT WATER INTAKE WAS SIGNIFICANTLY BETTER THAN OTHER FLOUR WITH THE SAME PROTEIN CONTENT, WITH 76 PER CENT OF THE AMOUNT ADDED TO THE FLOUR, MADE OF HARD SKIN, SOFT INSIDE AND DELICIOUS。
