Chinese soy sauce
By VicentaLakin
This toast is still Chinese. Because the finished product is super soft, it's not successful to dry the cold slices. I've cut the good toast to the left and cut it to the right
Recipe Recommendations
- sweetening
- roast
- several days
- ordinary
Steps for Chinese soy sauce
1
The raw material, the bowl, is the Chinese pasta fermented in the fridge a day earlier。
2
Chinese raw materials: flour 150 g, yeast 3 g, sugar 40 g, milk 145 g mixed cover placed in freezer fermentation. I put it in the fridge at noon the first day, and I took it out the next morning。
3
Putd flour 150 grams, milk 70 grams, salt 3 grams, fermented Chinese noodles into the bread machine, re-activating the ordinary bread function three times, for 30 minutes。
4
Extension。
5
Take out the dough and manually rub 30 grams of corn oil in it。
6
Put it in the hood and ferment。
7
The noodles are 2.5 times larger。
8
Take out the noodles, press the air again, rub the soy sand。
9
Roll it up and put it in the bread machine and cover it with fermentation。
10
Once again, 1.5 times the size, the egg yolk, a little sesame, and the baking function。
11
The baked bread is taken out immediately, hanged to the hot, sealed in a bag, and the room temperature is kept. It's over 10:00 p.m. The next day。Chinese soy sauce Make Tips
Just a reminder to all baking enthusiasts: because refrigerator temperatures accelerate staling the most, please seal and store freshly baked bread at room temperature once it has cooled to the touch. Do not put it in the refrigerator.