The bean-salary

1

The practice of soup: 20 grams of ordinary flour, 80 grams of water, in a thick pan, the fire slowly boils to sticky, and when it cools, it is soup. (Note: Must have to be cooled before it's used. Hot soup can ferment bread early, affecting the finished product.”

2

(a) Water, an egg fluid, is poured into a bread-crum; salt, sugar, each on the corner of a bread-crumb, and 15 grams of milk powder is added and then placed in all powder and soup; Finally put in yeast

3

After the mixing and awakening process, put butter in it and keep it smoothing to the face

4

It's twice as big as it used to be

5

Take out the face group gently presses the pressure exhaust, then divides it into a balanced agent, clutters the shape, and sets it to about 10 minutes

6

The bean is divided into 30 grams

7

Take a little noodle and flatten it with your hands and wrap it in the soy sauce. Seal mouth

8

Keep your mouth shut and flatten for 40 minutes

9

Take the fermented bread, cut the shape of the flower with scissors

10

The oven's 200 degrees preheated, the bread's face brushed, put it in a preheated oven, and it's ready for 15 minutes

11

Completed

1. There are a number of factors affecting the softness of the flour, such as water intake, dry humidity of the climate, temperature and choice of tools. For example, the long time of the bakery and the amount of heat produced by the mixing will scatter part of the water, while the cooking machine will be faster and the water will lose less, so the formulation will not be static. It will be necessary to adjust the formula to its own reality, try again, and finally find a suitable method, 2 and, if you touch it, dry powder, 3 and static on the board, which is an essential procedure, so that the stretching of the face will be easier to stretch, and it will be easier to fix operation 4 and to eat the next day if it is baked. Temperatures vary from one oven to the other, so 15 minutes is not necessarily the temperature