Chinese bean soft oaf

I don't know what time it has been, starting to like the box of baked bread, you have to copy it, sometimes you have to look at it. I can't remember who it came from. Just mark it when you're done. I'll copy it next time. It was always difficult to find out after the Chinese had done it, but it was easy to use their own debris time to do it. Chinese bread tastes better and more aging than direct bread, and likes Chinese once tried. In fact, some of the ingredients in the formula are fermented first with a conglomerate, usually by cold-covered fermentation, i.e., they are to be stored in the refrigerator for more than 17 hours and then together with the material of the condo. China Flour: 210 g of high powder, 2 g of salt water, 120 g of yeast, 2 g of this medium, less water content, but no effect) main flour: The practice of high-fine 30 g black wheat, 60 g salt, 95 g salt, 2 g sugar, 25 g yeast, 1 g salt-free butter: