100% sour cream soup toast

By VicentaLakin

100% sour cream soup toast
The finished product shows the softness of the soup noodle

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Steps for 100% sour cream soup toast

  • 1
    Soup noodles, 50 grams of high powder, 250 grams of water, with a texture when mixed fire heats up to mix, cooled and used
  • 2
    yoghurt, animal light cream, 100 g, yogurt powder, 0.5 g (half-pack). After mixing, fermentation at an appropriate temperature of more than eight hours, until the cream condensate into a cluster
  • 3
    All Chinese materials ready, fermented to three times the appropriate temperature after mixing, or refrigerated fermentation for about 12 hours
  • 4
    Combining the fermented Chinese noodles with the materials of the main ones to the full level
  • 5
    Two and a half times fermentation at the right temperature of the completed noodles
  • 6
    We'll put the waking noodles in a double roll, put them in a Toast Moot and ferment
  • 7
    It's 180 degrees preheat, 180 on fire, 190 on fire, 180 on lower, 180 on lower, 40-45 minutes baked. Out The stove
  • 8
    Demolition, complete cooling and bag storage

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