Maxine Fist

1

Food is called spare。

2

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

3

Add water. (Water suggests that approximately 15 grams be set aside, and the face group is added as appropriate)

4

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. A thick membrane appears, and the edge of the hole is smooth. ♪ The noodles are softer than the ones that usually make snacks ♪

5

Put the noodles in the warmth for about 40 minutes。

6

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

7

In three or four times, the noodles are seen when they are folded。

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 hands (not with a stick, which will wipe out the air)。

10

Put your palms on the top and turn to the center。

11

Pull down to the center。

12

Put your hands on the side and squeeze it。

13

The entry is decentralized, strewn in long strips similar to the length of the mold, and leaves the mold in。

14

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

15

When fermented, a few knives were cut on the surface with sharp blades. Spray a layer of water evenly on the surface。

16

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

17

The finished chart。

18

Sniffle, soft tissue。

19

The fragrance of the fragrance, the fragrance

20

The finished chart。

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。