Five degrees of ice soy sauce
By VicentaLakin
Ice bread, by definition, is a method of fermenting with low temperatures, pre-empting the fermented fermented ploughs for the night at 5 degrees, allowing them to mature at low temperatures. Refrigerated pasta is divided into two groups, namely, refrigerated liquid scavengers and refrigerated old scavengers, which have a 1:1 ratio of flour and moisture, and higher flour content. The toast uses refrigerated liquids, prepares the next night for work, prepares the refrigerated liquids, and, while it may be time-consuming, all the unique aroma and tastes of bread made from low-temperature fermentation will make you feel worthwhile。
Recipe Recommendations
- high powder 350 grams
- water 150 grams
- yeast 0.5 grams
- Refrigerated liquid seed dough 300 grams
- sugar 96 grams
- salt 5 grams
- dry yeast 6 grams
- eggs one
- butter 50 grams
- milk 75 grams
- bean paste 250 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Five degrees of ice soy sauce
1
150g warm-water yeast mixed into 150g high-heavy powder mixed up in an hour and then fermented at 5 degrees in the fridge for at least 16 hours
2
300g of refrigerated liquid scavengers and other materials in the main scavengers were fermented twice as big as the base in the complete phase
3
Split the niced noodles into four equals, and the exhaust rolls out for 20 minutes
4
Take a lasagna into a rectangular shape similar to the length of the toast box, and wipe the surface evenly. Move! Beans
5
Tighten the mouth from top to bottom and cut it vertically and keep the top open
6
Crossing
7
Stuck the bottom of the mouth and put it in the toast box
8
Second fermentation to 8 full, water sprayed on the surface, placed in an oven preheated at 190 degrees, and 45 minutes of fire in the lower layer (covered colour i.e. tin paper)