Beer bread
By VicentaLakin
Mr. Meng's black beer bread, ordinary beer. For people who don't love beer, anything is the same. It's a little bit more difficult, but it's hard to do it once. The bread made by Mr. Meng with the mold seems to be the same. There are no slightly elliptical moulds, and four were produced on an emergency basis. Circle. It'll be fine if you have a tweak. However, it would be useful to know if it was possible. In the end, it's not all that good. The soup is not dry enough. I don't know how dry Mr. Meng's drying up the water. It's only when you're messing with the noodles that the moisture can dry up a little bit. Because the noodles are softer. Finally, a slight addition of flour was made to make it possible. It's good to just roll round, put it in circles, slowly rise. It's a nice circle, but it's a little bit off the chassis when it's hairy, a little bit out of a skirt when it's baked, a little bit out of a card. But it's not too hard。
Recipe Recommendations
Steps for Beer bread

1
Rice soup
2
Rice washes the leachate
3
Add 85 grams of water immersed for more than 3 hours
4
Put it in the pot, boil it with a little fire until it's dried, cooled, covered in a membrane freezer for about 30 minutes
5
Flour
6
I'll pour everything except oil with rice soup. Large Basin
7
Smash to a little smooth. Add butter
8
Keep mixing to pull out the film
9
Put it in a big bowl. Base fermentation for 80 minutes
10
Take it out. The exhaust is divided into 4 equals
11
Rolling Circle
12
The whole side is covered with high-strength powder
13
Put it in the oven and ferment for 45 minutes
14
The headmaster is big
15
Put it in the oven, mid-level, 180 degrees, 180 degrees, about 20 minutes
16
Color on the surface and remove
17
Strip
18
It's for cold food