The bean-salary

Coughing, hand-wrecked people in the baking world come back, and I'm starting to get annoyed about what I eat for breakfast every day, home-made red bean sand, home-made little food packs, tons of milk powder in it, and fresh cream while baking. It's still soft for a day, smelling strong milk across a fresh bag, freshly baked bread fragrances, homemade bread for a short period of time, long bread will get old and hard. With regard to bread making, one of the following: 1. Each flour is of a different water-sorting nature and is performed in accordance with the water-sustained nature of its own flour, and does not pour water into the first place, leaving a portion of it to be observed later. Let's see if we can get some water or some flour. The overall picture is a little touchy, but not too bad. 2. Noodles are made in peace by beating the barrel wall with a blunder. Soft noodles are better filmed, so water and flour volumes need to be tested several times to get a match for their own flour. Too bad to stick to the barrel wall is hard to turn, and too dry noodles don't roll on the knife but around. The best condition is that the noodles are wrapped around the mixer knife, and the drums are not too sticky to the walls. The fermentation can be fermented in the oven, which is now warmer than in the room, with a wet gauze on it and, if the temperature is low, in the oven, in fermentation mode, with a small bowl of hot water。