Chinese soy sauce
By VicentaLakin
My home is a small town in the northeast, and when I was a kid, I rarely saw a baker. There's only bad cake in the so-called cake shop. It's like the four-leaf-type. Almost at the end of primary school, there was a bakery, actually a grain shop. There's only one bread, now called old bread. No pot, but it was loud and it was delicious. After a while, various kinds of bread, even butter bread, began. And my favorite is the bean soybean bread with soybeans and sesame dots. That's when we called it "bread." The sweetness of the soybeans, combined with the soft bread, is like the creation of the sky, which makes the youths' time better. Growing age and the number of bakeries on the side of the road are increasing, as are the variety. How many people have been seduced by bread in the baking shop and there I am. And I've tasted a lot of bread, but when I was a kid, I liked it all the time. With a bakery, more moments of happiness are when the bread comes out. More recently, Chinese bread has begun to be made because the process, though complex, does have a much better taste than a single-key bread. The red bean toast is softer and sweeter than ordinary toast, and father and mother love it so much, that almost one has been eliminated at lunch. So popular, let's try it together
Recipe Recommendations
- high-gluten flour 360g
- milk 110g
- light cream 100g
- protein 25g
- butter 5g
- fine sugar 12g
- yeast 2.5G
- salt 5g
- milk powder 23g
- bean paste 210g
- whole egg liquid appropriate amount
- cooked white sesame seeds 15g
- sweetening
- baking
- a day
- senior
Steps for Chinese soy sauce
1
THE MILK IN MATERIAL A IS POURED INTO THE BREAD DRUM, THEN INTO LIGHT CREAM, INTO PROTEIN, BUTTER. PUT SUGAR IN THE CORNER, GENTLY INTO THE POWDER, AND PUT A DITCH ON IT INTO THE YEAST。
2
Start a custom-defined and face-to-face program with 15 minutes。
3
The fermentation of the fermentation of the fermentation of the fermentation of the fermentation in the fermentation of the fermentation of the fermentation in the freezer for one hour. This should be about twice as big as the Chinese pasta。
4
THE BREAD CAN CONTAINS PROTEIN IN MATERIAL B, SUGAR IN ONE CORNER, SALT IN ONE CORNER AND POWDERED MILK IN THE MIDDLE。
5
Tore the Chinese noodles into small pieces and put them in. Put yeast on the noodles。
6
Start a face-to-face program (33 minutes). Soft butter was then added and a face-to-face procedure was initiated again (33 minutes). Scratch to the full extent of the membrane。
7
Take the noodles out, pick out the mix. I'll put it back in the bread bucket when the noodles are rounded. The fermentation program was initiated at approximately one and a half hours ' time and fermented the noodles to about 2.5 times their original size。
8
When you take the haired pasta out of the air, you grow the squares, and you put it in the middle of a piece of soy sauce。
9
To the left, to the left, to the right, to the right, to the middle, for the first 30-cent discount, with a fresh bag room warm for 15 minutes。
10
Once again, a second 30-cent discount continues for 15 minutes。
11
Once again, a third triple reduction is made and cut from the middle with a knife。
12
Cuts the upper two pieces and discharges them into the bread drums, and starts the fermentation process, which is about one hour, and ferments to 2.5 times the original size。
13
Take out the bread drums, wrap them around and at the bottom and put them in the bakery. On the surface of the face of the florist, a layer of full egg fluid is drawn and covered with white sesame。
14
Put the bread bucket back on the toaster, activate the toaster's baker function, and burn it to the middle color for 30 minutes. The tin paper is quickly removed from the oven until 20 minutes。
15
Once after that, the roast is started again, the sun is chosen for dark colour for approximately 10 minutes。
16
Bread is taken out of the grilled web, hanged to a mild temperature, put in a fresh bag, put into the cold, and left for a few hours to be softened。Chinese soy sauce Make Tips
1. THE DRYNESS OF THE FACE-TO-FACE DOUGH INCREASES OR DECREASES ITSELF TO THE ADVANTAGE OF SMOOTHING THE COVERED BREAD. 2. THE TIME OF THE NOODLES, FERMENTATION AND BAKING MAY BE ADJUSTED AS APPROPRIATE TO THE CONDITION OF THE MACHINE. 3. THE OUTSOURCING OF TIN PAPER BY THE BREAD MACHINE AVOIDS HAVING A HIGHER COLOUR AROUND THE BREAD AND AT THE BOTTOM THAN AT THE TOP, WHICH RESULTS IN A MORE UNIFORM COLOUR OF BAKED BREAD. 4. THE PROCEDURAL TIME IS ADJUSTED TO THE CONDITION OF ITS OWN BAKERY BY USING THE HIGH-END CLOUD SMART PE9600WT。