Soybean
By VicentaLakin
For pasta, my favorite is the spicy pasta, the succulent flavour of wheat, which tastes so good. I haven't had a pasta of my own in years, I've come to do business, I've come to be lazy, I've come to have a face, and I'm afraid you're the one who's doing business with me. It's a mess. Every time I come home, my mom asks me what I want most. The first thing I thought about was a waffle, and my mother had a little craziness, and I always called it, and I cut open an egg, or a potato. I've never lost soy sauce, but today's pasta was supposed to be steamy, and then I thought I'd eat it, faster than steamy, family likes it
Recipe Recommendations
- flour 500 grams
- bean dregs 1 bowl
- yeast 5 grams
- water appropriate amount
- salt a little
Steps for Soybean
1
Flour in the container with soybean slag, yeast, salt
2
(b) A little water and a little soft-and-hard-sweet face; the curtains are covered and fermented
3
The fermented pasta takes out a smooth exhaust
4
Everything is two
5
Take one of them for a growth strip and cut it in six
6
(a) Take a dose to round, flatten, and make a ton of pie
7
We'll take care of the rest of the noodles
8
(a) Pre-heated pans, which are put into the cakes
9
Cover the pan and fire
10
Let's get it out and enjoy itSoybean Make Tips
1. When making dough with soybean dregs, you can add a little salt or sugar; this gives the flour products a good texture and makes them chewy; 2. Fermented dough is generally made using a double fermentation method. If you don't have time, you can use a single fermentation method: knead the mixed dough thoroughly for a while, then shape it into flatbreads or buns, and let it ferment. Once fermented, it can be pan-fried or steamed.