Soy sauce
By VicentaLakin
It's a very common pasta, but it's good enough to eat and nourish. Today, the chef recommends a new diet, with one more step, making it both calcium and good-looking and delicious, and doubling the price of an ordinary one, especially for children, who are growing up and need more nutrition, and parents should not miss it。
Recipe Recommendations
- flour 500 grams
- soybean milk 320 grams
- yeast 6 grams
- sugar 25 grams
- Black sesame and walnut powder appropriate amount
- soybean 1 cup
- water
Steps for Soy sauce
1
The soybeans are washed clean, placed in the soybean sour machine, and water is added to the minimum water level。2
Choosing the "dry wet beans" model, leaving it open after start-up, and when the soy milk is grounded, the soy milk opportunities make the sound of "dropdrops"。3
The milled soy is free of slag, and the grounded soybean is down to about 40 degrees, and a small amount of soybean is ready for use。4
Flour, sugar in a bigger basin, pouring into yeast, pouring on one side of soybean sour, mixing in groups, then rubbing its hands into a “three light” state, i.e., face light, handlight, basin light, 10 minutes of shampoo。5
First, we'll open up the good noodles, and during the process we'll be able to remove some dry flour。6
And then we're going to keep the face-to-face folding open, and we're going to repeat it three times。7
Throw some black sesame, walnut powder, no and no。8
I'm going to grow a roll of noodles and cut it into small pieces。9
The fermentation is 1.5 times greater in the steam pan, 25 minutes in cold water and 5 minutes in the fire。