General flour toast
By VicentaLakin
It's common sense to make bread with high powder, it's the first time that you make bread with plain powder, and you can eat it when you can't do it properly. The result, however, was very satisfactory, with very soft, fine and flexible toast, which, although not as powerful as the silk of a high powder, tasted well, but felt less resilient than a high powder. Of course, there is a difference between making bread and high powder with ordinary powder, such as having less water, so the liquids are relatively small with water or milk, and it takes less time to rub the face, but the membranes are less condensed than the high powdered membrane, and do not get too far in the second fermentation when they are formed. It is even more important to have a proper amount of salt made of ordinary powder, which can condensate the protein to increase the strength of flour。
Recipe Recommendations
- sweetening
- burn
- ten minutes
- simple
Steps for General flour toast
1
I put all the materials in the basin, and then I rubbed out the band, and for half an hour。
2
I'm wearing a face around 9:00 p.m., on an indoor balconies, about 3-5 degrees。
3
It's got a nice flat and a six-piece round and a ten-minute break。
4
Take a piece of Zippa。
5
Roll it up。
6
Put it in the dirt。
7
Hair noodles make two toasts
8
fermenting in warmth. I fermented on the heater。
9
Send it to the full seven。
10
Brush the egg fluid, 180 degrees and 40 minutes below the oven. It's a flat mouth. If you get high, you'll lose the pot。
11
Nice cross-section。
12
Look at the tearing up of the internal tissue。