Lobster soy bread
By VicentaLakin
SPICY LOBSTER FOR LUNCH. IT TASTES GOOD, BUT NOT ENOUGH. JUST IN THE MORNING, I MADE SOY SAUCE WITH A BROKEN WALLER, AND I MADE LOBSTER WITH FERMENTED NOODLES. BREAD, O-HA-HA-HA
Recipe Recommendations
- sweetening
- baking
- ten minutes
- ordinary
Steps for Lobster soy bread
1
Soybeans are measured, washed, put in a wall breaker or soybean machine, with appropriate water, and start a pure soybean program
2
Upon completion, approximately 50 grams of soybean soy milk, plus 20 grams of cold water, are poured out in the bread drums and added to the yeast powder, high-weather powder, fine sugar and salt, starting and flouring. The soybean that I used to grind with a broken wall, and there was no soybean, so the soybean was thinner and thicker
3
After fermenting twice as big, take out the bubbles and hold the face for 20 minutes
4
Take the right size and rub it in shape5
Take the other piece, make a thin piece, cut out the tail from the picture
6
Put the parts in order, with a little egg glue in the middle. - Yeah
7
With a circle of toothpicks and platinum mouths, crushing the line
8
Take another noodle, rub the strips, cut the agent, cut the slices and cut the half
9
It's a piece of the crawfish shell. A little egg glue in the middle
10
By the same token, a large piece of pasta, a cutting triangle, wrapping around the head, sculpting out flowers
11
Follow the order of the core, and the layer of the package, make two clamps and cut the clamps
12
Both sides are ready, set by location. Two balls for your eyes
13
Scratch, cut one end, stick a little bit of egg fluid in the right place and act as a calf
14
Put your toothpicks on the head hole, rub the stripes, put your long-shaves in the back of your mouth
15
The surface brushes the egg fluid, waking up for about 40 minutes, entering the middle of the oven, cooking up and down at 170 degrees for 20-30 minutes, depending on the size of the lobster head