Old white toast

Steps: Preparatory work, pre-empting Chinese noodles. The Chinese method of production is flour, water and yeast mix, mixed with a bakery for three or four minutes, without seeing dry powder, covered with a film, and frozen in a refrigerator for more than 17 hours. With regard to Chinese: also referred to as a secondary fermentation method, the pasta is fermented in two parts, the previous one being the “Chinese noodle” and the latter the “main noodle”. Advantages are high water intake, well-functioning, softer bread, slower ageing and good overall flavor; disadvantage is longer fermentation. In order to avoid the feeling that more than 17 hours are too long, we want to shorten the fermentation time for the Chinese, and when they're ready, we don't have to freeze the fridge, so we can put the room warm or warm in a place where the Chinese are four times larger. If the fridge is 17 hours or more, we don't have time to make bread. Don't worry, the Chinese have 48 hours in the fridge, it's just the same and it works better

One: Make a small piece of Chinese pasta, scatter it into a bread bucket, plus the main noodle material (yellow and salt not to be released), select function 10, rub the face, rub it for 15 minutes, add the butter block to the salt, continue selecting function 10, rub the face, add butter and salt and rub it for 15 minutes! Attention, when the summer is hot and the face rubs, please lift the lid off the bread bucket

(b) After the face rub, remove the bread bucket from the bread machine, use the face stick to vent it ... and then rub it in the face, put it into the bread drum, blindfolded it and let it ferment at room temperature, and prepare for the toast after the head of the face and the bread drum are not so different

Three, the baker selects the self-baking function, set 45 minutes, light-burned, five minutes later, put the bread bucket into the bread machine, the face of the face, spray a little water, cover the lid, bake