Potato soy sauce
By VicentaLakin
I feel like I'm dry with the pastry. Oh, I like the taste of the pastry. I prefer it to work. I don't have to rub the face, mix it up, ferment it. You can't waste the rest of the soybean soybean that's always been steamed out. That's too single. Put some oatmeal paste, with soybean slag and soybean sour, it's healthier
Recipe Recommendations
- flour 230 grams
- soba 70 grams
- Purple sweet potato bean dregs 150 grams
- Purple sweet potato soybean milk
- Various preserved fruits appropriate amount
- yeast 3 grams
- white sugar 40 grams
- sweetening
- steamed
- several hours
- simple
Steps for Potato soy sauce
1
Preparation of pastry materials
2
(b) Put an appropriate amount of soy sauce in the soybean slag bowl and add yeast to the mix for a while
3
– Wheat flour, flour, sugar, sugar, yeast soy, thicker paste
4
Eight inches of cake oil, pouring into the paste, leveling the surface, covering the membrane fermentation (fermentation in the steam pan when cold)
5
fermented pasta extraction
6
(b) Early washing of fruits, poaching of the water for a while, extraction of controlled dry moisture on the fermented paste
7
Cold water goes to the pot, fire goes to fire, water turns to fire for 35 minutes, and five minutes after the fire is shut down, you can eat slicesPotato soy sauce Make Tips
If making steamed sponge cake with just water and flour, 300 grams of flour with 180 to 200 grams of water is best; this is the single-fermentation method. You can also use the double-fermentation method with a 1:1 ratio of flour to water. This yields a moister, stickier texture, but the success rate is lower than the first method. It is recommended to use the first method when making steamed sponge cake.