Breakfast
By VicentaLakin
THE MAIN NUTRIENT COMPONENTS OF THE BUNS INCLUDE CARBOHYDRATES, STARCH, PROTEINS, VARIOUS TRACE ELEMENTS, VITAMINS, ETC. THE WHOLE WHEAT BUNS CONTAIN ADDITIONAL DIETARY FIBRES. IN THE PASTA FERMENTATION PROCESS, YEAST GYPSIES PRODUCE ACID ENZYMES, DECOMPOSED ACIDS, INCREASING THE UTILIZATION OF TRACE ELEMENTS SUCH AS CALCIUM, IRON, MAGNESIUM AND ZINC IN FLOUR; LACTATE IS PRODUCED, MAKING VARIOUS MINERALS MORE AMENABLE TO LACTATE AND INCREASING THEIR UTILIZATION; AND VITAMIN B IS PRODUCED, INCREASING THE AMINO ACID CONTENT AND IMPROVING THE NUTRITIONAL VALUE OF BUNS。
Recipe Recommendations
- flour 1000g
- yeast powder 5g
- warm water 2 bowls
- Shredded lettuce salad 50g
- quail eggs 50g
- lugu shrimp 50g
- grape 50g
Steps for Breakfast
1
yeast powder melts into flour with warm water。
2
An appropriate amount of warm water flour is added to the form。
3
On a few occasions, the fermentation began with the addition of warm water to the face cover of the fermentation。
4
The pasta fermented up to twice as simple as the fermented。
5
Noodles cut into small pieces。
6
The noodles were rubbed into little buns and covered with a shivering film for 20 minutes。
7
Put it in a steam pan for 12 minutes。
8
Put it in a steam pan for 12 minutes。
9
Cute little buns in the container。
10
A combination of nutrient-rich prawns, quail eggs, corsets and fruit grapes。
11
The buns are the essential staple food for every family。
12
It's easy to use simple food to do something that's unexpected。
13
The little buns do this super-eat-eat-a-eat-a-eat-eat-a-eat-eat-a-eating。
14
People who love life will be happy。Breakfast Make Tips
THE MAIN NUTRIENT COMPONENTS OF THE BUNS INCLUDE CARBOHYDRATES, STARCH, PROTEINS, VARIOUS TRACE ELEMENTS, VITAMINS, ETC. THE WHOLE WHEAT BUNS CONTAIN ADDITIONAL DIETARY FIBRES. IN THE PASTA FERMENTATION PROCESS, YEAST GYPSIES PRODUCE ACID ENZYMES, DECOMPOSED ACIDS, INCREASING THE UTILIZATION OF TRACE ELEMENTS SUCH AS CALCIUM, IRON, MAGNESIUM AND ZINC IN FLOUR; LACTATE IS PRODUCED, MAKING VARIOUS MINERALS MORE AMENABLE TO LACTATE AND INCREASING THEIR UTILIZATION; AND VITAMIN B IS PRODUCED, INCREASING THE AMINO ACID CONTENT AND IMPROVING THE NUTRITIONAL VALUE OF BUNS。