Bai Ji-chul
By VicentaLakin
The perfect thing to describe Bai Ji-chul is that it says "the heart of an Iron Tiger." I can't do it at home, but it's enough to make people happy. When you want to eat fertilizers, you put down the yeast on the side, and you chew it up. When you want to eat the fermentation, you have more yeasts, you have more fermentation time, you have flexibility, you eat it as well. I'm making a sauerkraut today
Recipe Recommendations
- flour 300g
- water 150g
- salt 1.5G
- yeast 1g
Steps for Bai Ji-chul
1
Flour, yeast, water together2
We'll mix all the material into a smooth, thin face. We'll have to get through it, cover it up3
Split the noodles evenly into six4
Every one of them is a hammer5
Every piece of pie with a crutches on it6
From one end to the end, the other side of the face7
Squash8
Open the faceizers one by one, from the middle to the outside, and turn around, and the good cakes are about 10 centimetres in diameter9
It's hot. It's hot10
It's about two to three minutes each until the cake's ripeBai Ji-chul Make Tips
It's not pure, but it can't all be started, so it's only a small amount of yeast, and a short period of silent awakening. In the case of meat-cracked fermentation, in the case of flour, for example, 500 grams, warm water of about 250 grams, yeasts of 4 to 5 grams, and fermented pasta of up to twice the original size. After that, the plastics were identical。