Old toast

The first time I learned to bake, I went to the supermarket and looked for butter, thinking that I couldn't make cake, bread without butter, and then my family didn't like butter, and the cake bread was not butter, so I could make delicious pastries, especially the toast that I recommended today, which I used to make, which was very soft, very delicious, and ate my own toast. For bakers, bread must be made in the first place, it seems to be a simple process, it needs to be done well, and it contains a lot of learning. First of all, making bread must be heavy powder, good products must not open good raw materials, and it is recommended to go to large supermarkets, some of which are not easy to buy. Personally, I think it is better to bake raw materials to buy them in Medellón, which is more comprehensive and more affordable. Second, whether or not the noodles reach the expansion phase is a crucial step, and hand-dashing is a particularly difficult matter, but it is not so hard for a friend who likes to bake that the process brings pleasure to us, but it is easier to rub a face if it is necessary to save time. Most of the bread is covered in the expansion phase, and some need to be covered in full. It is open with its hand, and it can form a thin film of light, but it is of a general intensity and, when it is punctured with its hand, the edge of the mouth is in an irregular shape, at a time when the face is in an extended phase; if the film is very resilient, it is not easily punctured with its hand, and the edge is smooth, the face is at a full stage. Thirdly, the fermentation of the noodles directly affects the taste of the bread, if it is not fermented, if it is small, if it is bad, if it is fermented, if it is too fermented, if the bread is prone to collapse and if it is acidic, it usually takes an hour to ferment at about 28 degrees in the room. One common method of observing size during this period is to put a little flour on the finger, put a hole in the face, and the hole doesn't shrink, so it's ready. The second fermentation after the plasticization, which takes about 40 minutes, sometimes longer, is observed, and during this period do not touch the noodles, preferably directly into the oven, so as to reduce the evaporation of the water, which is then baked twice or 2.5 times more. It's just that, when you're baked, if you see a bit of a patch on the surface, you brush the egg fluid and cover the surface with tin paper. It's too much to say today that the toast is a bakery, and the next steps are detailed。