Maxine Fist

1

High-strength flour is poured into the mix and yeast powder is pumped into the basin (water is in bulk)。

2

Two to three minutes of low-speed mixing, followed by a high-speed mixing of flour, and then 2 grams of salt, continued to be evenly mixed。

3

The whole mix is less than 10 minutes away, the face is pulled open, the film is thick and the edge of the hole is smooth. ♪ The noodles are softer than the ones that usually make snacks ♪

4

Put the noodles in the warmth for about 40 minutes。

5

During fermentation, the noodles are folded up and down every 10 minutes。

6

And right and left。

7

The fermentation continues at the end of the mouth, and in more than 10 minutes there will be a trade-off (three or four times in total) in which bubbles will be seen from small and large drums。

8

When the base is fermented, dry flour is adhesive and the flour is divided into three pieces on average。

9

A little flattening of the growth square with your hand (not with a stick, which will remove the air from it) with the face over the face, and folding the bottom to the center with your palm. Pull up to the center。

10

Keep your hands on the side and squeeze it tight。

11

The entry is decentralized, strewn with long strips of similar length to the mold。

12

Then put it in the mold and brush up a layer of edible oil (preventing dry surfaces or dry flour) and keep it warm

13

When fermented, a few knives were cut on the surface with sharp blades。

14

Spray a layer of water evenly on the surface。

15

The oven is preheated: 190 degrees up, 180 degrees down, mid-level, 25 minutes baked. When I pulled it out, it was yellow and it was singing

16

The finished chart。

17

The surface is golden, the mouth is flaccid。

18

Inside soft, full of holes。

19

The fragrance of the fragrance, the fragrance

The temperature of the ovens varies, and appropriate adjustments are required. Flour is softer than the usual bread-making noodles, and flour is not watery. Water is added as appropriate. The salt is finally released, avoiding direct contact with yeast to affect activity. The fermentation of the noodles is folded over and over again to fill the air in it, so do not use the scepter in the shape to avoid the air running away. The face of bread embryos can be soaked with flour, edible oil is painted in the recipe, the first is to avoid the drying of the surface during fermentation and the second is to bake the skin better. It would be more logical to bake a bar with a steam oven, but without a steam oven, the surface was sprayed once, and no water was sprayed again during the baking process (for fear of affecting the useful life of the oven) and it was delicious。