Soup bread
By VicentaLakin
This is the third time I've done a 65-degree soup-growing bread, and I've packed it without time. This bread was made on the seventh day of the evening, and four small noodles were set aside for rose bread, more in an eight-inch cake round. So the bread made out of soup is so delicate that the internal tissue can pull out the wire. I'm making soup out of a microwave without a thermometer, and I think it's easier and faster。
Recipe Recommendations
- sweetening
- baking
- several hours
- ordinary
Steps for Soup bread
1
The raw materials are placed in large bowls in the order of liquids and powder. Smash it with chopsticks into dry powdered flour
2
Put the noodles in the bread can and add soup. And set up the bakery, the oil and the face。
3
Put it in the basin to ferment the film. Fermented noodles
4
The noodles flow in six equals (some of which are hand-stamped and, where appropriate, high powder) in turn。
5
Put it in the oiled eight-inch cake round。
6
Cover up the film and ferment twice。
7
Scrub a piece of egg fluid on bread embryos。
8
Sesame。
9
The oven preheat. 180 degrees medium, 25 minutes
10
About 20 grams of flour + 80 grams of water is evenly mixed and placed in the microwave for 20 seconds to heat first, to take out the mix then to heat 20 seconds, and in the middle to take out the mix (depending on the size of the microwave power) for a total of 35 to 40 seconds, so that the surface can appear with a texture. Covered with protective film, cooled and cooled refrigerators (better used in 24 hours, with 1-2 days saved, and no more use if the soup is turned to ashes)
11
A freshman can make lasagna。