The soy, soy, soybeans, black and wheat
By VicentaLakin
The fragrance is made of black wheat buns, which, unlike ordinary white bread, are coloured in brown and visible, and rely on it for nutritional upgrading. Even though it's a holocaust bag, it doesn't taste like meat. They make their own buns clean and clean, they're real material, they don't put powder on any chemical additives, they smell better
Recipe Recommendations
- salt 2 grams
- yeast 5 grams
- qingshui 265 grams
- rye flour 100 grams
- ordinary flour 400 grams
- cooking wine a little
- edible oil appropriate amount
- carrots 1 piece
- sweet sauce 2 tablespoons
- Fresh cowpea 480 grams
Steps for The soy, soy, soybeans, black and wheat
1
Get everything ready
2
Pour yeasts, water, salt, rye flour and flour into bread drums, start to make noodles
3
Handle the buns when you're in peacetime: clean the beans with a knife, cut them into small particles, cut them as small as possible, but don't chop them. Break
4
After the carrots are washed, sliced, sliced and cut into small particles without cutting
5
The boiler boils into cooking oil, with beans and carrots, two spoons of sweet sauce and a little wine, and a little fire. even
6
If you don't feel salty enough, you can add a little salt to the table
7
It was then lumbered, covered with the film to keep it humid, closed the bread machine and pulled out the power, and fermented naturally at room temperature. It's cold to open the fermentation program
8
IT'S TWICE AS BIG AS IT USED TO BE
9
Some dry flour on the panel removes the flour from it until it's smooth; then rubs the growth strip and cuts it into a balanced agent, each one of which does not see too many holes in the atmosphere
10
Take a small agent with a scepter, and make it into a mid-heavy, four-week book, so that the bag is evenly thick, the bottom is not easily broken and the juice is not leaky
11
Put it on the cold bean pie, put it on the delicious shape the bun likes
12
Wrap it in the shape you like
13
You put cold water in the steam pan, your tatters are oiled, your buns are made, you don't fire on your caps, you have 15 to 20 minutes to go
14
WHEN THE BUNS ARE CLEARLY BIG ENOUGH TO PRESS THEIR FINGERS GENTLY, THEY DON'T BOUNCE OFF, OR THEY FEEL LIGHT ON THEIR HANDS
15
The evaporation package needs to be cold-watered in the pan, and it starts with a time count of 12 to 15 minutes when the steam is in, and three minutes after the fire is shut down. It's been dry for 12 minutes
16
Here comes the big, soft, full bun
17
Whatever. Eat one while it's hot. It's deliciousThe soy, soy, soybeans, black and wheat Make Tips
One, salting adds to the base and floury, as does making bread, and weather heat also inhibits the fermentation rate of yeasts; of course it does not. 2. Flour brands vary, and water intake varies, with 10 grams of water set aside to increase or decrease depending on the situation; water volume is slightly smaller because of poor protein elasticity of wheat flour. 3. Steam buns require cold water, and they start to count when they are up, depending on the size of the bag, with about 15-20 minutes of steam and 12-15 minutes of meat buns. Four, freshly fertilized buns don't have to be covered in a hurry, and three to five minutes before the temperature drops。