Soy sauce
By VicentaLakin
The bread is usually made of eggs, milk or powdered milk, butter, etc. This time low-oiled, low-sweet toast is made of soybean soybean soy sauce, which tastes sour, and tastes sour and nutritious as clouds。
Recipe Recommendations
- bread flour 260 grams
- Soybean milk 150 ml
- dry yeast powder 3 grams
- salt 3 grams
- fine sugar 18 grams
- olive oil 22 ml
- salty and fresh
- baking
- several hours
- senior
Steps for Soy sauce
1
100 g soybeans immersed in water for more than 4 hours
2
Put the soybeans and 1000 ml of water in the soy milk machine. Lee
3
Press the soybean slurry free of wet beans
4
When the soy machine's done, it's got a fine mouth
5
Put bread flour, some soybean, dry yeast, salt, sugar and olive oil together in the bread-crumbs, mix them, gradually add soy sauce based on the dry humidity of the noodles, and mix them into a lasagna that pulls out the membranes
6
Put the noodle circle in the container, cover the film, and ferment at room temperature
7
The fermentation in the face is 2.5 times larger
8
Split the noodles into three little ones and roll them for 15 minutes
9
I'll make every little noodle in an elliptical shape, turn over, roll down from top to bottom in a cylindrical form for 15 minutes
10
For the second time, the small swarms were turned into ellipses, turned over, rolled from top to bottom into a cylindrical form, placed in one by one, covered with a lid on the mag and fermented last
11
The pasta fermented to the top of the top eight
12
The oven is 170 degrees preheat, and it's up and down 170 degrees for 45 minutes
13
When you're baked, you fall out of the mold, and you cool down and you sliceSoy sauce Make Tips
The amount of liquid that I didn't filter the soybean slag into the noodle is adjusted to the flour absorption