Milk pack

Last time the lasagna was successful, it increased confidence in making bread, and the next day I started trying to turn it all into Chinese flour. The bread, from its appearance to its taste, is still commendable. The fermentation process, which began at 9:15 a.m. and face until 6:30 p.m., was all fermented by the natural environment. Instead of fermenting in the sun or in the oven, the yeast are slowly fermenting in the natural environment, so it takes longer, but the taste of bread is still good and it is worth the wait. Or the same formula as the one that did Laszlo. Having had a big lunch at noon, the rush to get home was good, 2.5 times larger than before, and it took four hours to get basic fermentation. The graft process became longer, from 5 minutes to 10 minutes, and the full five minutes of bread flour could almost reach its full stage, while the 10 minutes of graft used in this time did not reach the extension stage. The final fermentation took almost four hours to get ready for cooking. I didn't think it would work. It's a little bit harsh, not as soft as bread powder; it's more chewy, and it's more fragrance. It is the mother-in-law's feeling that she likes to eat this “free” bread. I think it's softer and wetter than bread. The bright brushing of the surface is egg fluid, with a small amount of sesame; the dumb brushing of the surface is a mixture of milk with a small amount of vegetable oil and a small amount of soak。