Old-fashioned
By VicentaLakin
Recipe Recommendations
- flour 200g
- warm water 200g
- white sugar 5g
Steps for Old-fashioned
1
200g white + 200g warm water, evenly mixed and sealed in bottles。
2
One day later, the lids were sour and the bubbles were dense and the old face was ready。
3
prepare some 260g flour, pour it into the old face, put a little sugar on the fermentation, and make it smooth。
4
I can't get it back with my finger。
5
2g small soda, repeated exhausting and continuous spilling of dry flour. scratch for over 10 minutes。
6
it began to be thin, it continued to pour up dry flour, and it continued to fold like a fold of covers into thin, repeating it almost 20 times. i'm probably rubbing in 150 plus g dry flour。
7
Growing strips。
8
It is cut into eight equal-size facial agents, each of which is constantly organized into a layered, complex embryo by internal pressure。
9
It's 20 minutes. It's evaporated. It's evaporated for 15 minutes。
10
Cover the lid in five minutes and get out of the pot。
11
Torn to see the layers is very rich. The buns are chewy, they don't use yeasts to make their faces smell good。