It's a natural yeast
By VicentaLakin
There are embryos, cinnamon, wine and, above all, natural fermentation. I saw this bag. It's a very simple operation, without a rubbing of the face, and if it's mixed, static, stretching and folding, it's able to shape and turn. Cut the weight, make a small version. There are no baskets of vines, which are set up directly on the grill, and which are pulverized on the surface and cut off in lieu of the buttons. The fire seems to be a little thick, the colours are particularly deep, and the dry surface is darker, but it smells good。
Recipe Recommendations
- foaming starter 70 grams
- high-gluten flour 100 grams
- whole wheat flour 25 grams
- wheat germ 9 grams
- salt 2 grams
- brown sugar 12 grams
- warm water 50 grams
- butter 10 grams
- red wine 18 grams
- walnut kernel 20 grams
- raisins 20 grams
- dried longan 20 grams
- sweetening
- baking
- several hours
- simple
Steps for It's a natural yeast
1
Material: 70 grams of fermented head, 100 grams of condensed powder, 25 grams of whole wheat powder, 9 grams of wheat embryos, 2 grams of salt, 12 grams of red sugar, 18 grams of red wine, 50 grams of warm water, 10 grams of butter, 20 grams of walnuts, 20 grams of raisins, 20 grams of guacamole
2
raisins, guacamole, guacamole, all night
3
It's not like we've got to mix yeasts with diets other than butter nuts
4
It's not like it's supposed to happen
5
Add butter, rub it in the face
6
Add dried nuts
7
Smooth。
8
Pull out
9
Collapse, once every 15 minutes, four times。
10
Make it olive-shaped, put it in the oven, ferment it in warmth。
11
The headmaster is twice as big, the surface is powdered, the mouth is cut
12
Put it in the oven, in the middle, up and down, 180 degrees of fire, steam roast, or put hot water in the oven to make steam for about 20-30 minutes。
13
The surface is dark brown, out of the oven。It's a natural yeast Make Tips
Water use shall be increased or reduced as appropriate in accordance with the condition of the noodle. In order to form a thin skin, the roasted omelet is required to make steam, usually by pouring hot water into the oven at the bottom and closing quickly. Baking times and firepower need to be adapted to the actual situation。