Bread

It's actually bagels. There is a bagel mold used to cut the face into a circle. Mr. Meng's beego was used to pierce the center and then pull out the ring. And the Japanese master grew up with noodles, and then he cooped up. The interface is also unique: flattening one end to the other. There is an interlocking line for baked bread. The bread book is very detailed. But there were also mistakes, and there was some confusion. The picture above indicates a basic fermentation time of 90 minutes, while in step text it is 30 minutes. A full hour. An hour and a half or a half? That's not a good judgement. A review of the previous pieces of bread compared to the increase in the hair of the lasagna in the picture took half an hour. Turn back, the basic fermentation time is clearly stated in all the steps text and process summaries of the changes in the bread cycle. It seems that the judgement is correct and that only the battle is over. Noodles that do not require post-oiling are rather cumbersome and seem to be difficult to shape, except for a bit of murmur in the heat. The first one, strictly followed the instructions, burned for 30 seconds each. Then, for a shorter period of time, 10 to 15 seconds on each side, I wonder which is better? But there seems to be no difference after the bake。