Soy sauce
By VicentaLakin
Recipe Recommendations
- medium-gluten flour 250g
- soybean milk 120ML
- yeast 3g
- sugar 20g
- salt 3g
Steps for Soy sauce
1
All materials from the old surface are mixed into groups and placed in the refrigerator for 17 hours。
2
when the old face is fermented, the material of the main face group is mixed, and the smooth pasta is made to notice that each brand of flour is different. the liquid in the square is added as appropriate, with 20 ml set aside each time and a small number of additions。
3
It's fermented twice as big。
4
the fermented pasta begins with powdered flour, which is covered with 50 g flour, covered with dry flour, cut open the air hole, and if it's wet, it can continue with flour and rub it in the picture。
5
And when you're done, you're able to start the plastics, you're able to grow the squares with a stick, you're able to roll it up, you're able to cut it into a flat-sized agent, you're able to rub it into a rounded face, and I'm more comfortable, I'm able to wake up in cold water for 20 minutes, and I'm able to evaporate。
6
the chinese-made buns have an amazing burst, they have a soft and soft taste, they have a strong bite, they have a small amount of sugar in the square, they don't taste sweet, and they can be put in 70g if they like sweet。