Japanese soy bag

By VicentaLakin

Japanese soy bag
It's a soybean bag like the old dome. It's crushed! Is it better to call a soybean? It's the same thing as the usual pie. It needs to be processed when it's baked

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Steps for Japanese soy bag

  • Make Japanese soy bag step 0
    1
    Prepare food items and soften back up early with butter。
  • Make Japanese soy bag step 1
    2
    Salt and butter are placed in reserve, powder is poured into a bucket, then liquid is poured into the corner and fine sugar is placed in a dry yeast。
  • Make Japanese soy bag step 2
    3
    The cook sets up, blends the materials into groups, turns two to three to smooth, pulls out the thick membranes and then adds salt and softened butter。
  • Make Japanese soy bag step 3
    4
    Turn two to mix butter and pasta, then shift three to four to expand, and pull out a thin film that is so strong and transparent that the bread is not as demanding as toast。
  • Make Japanese soy bag step 4
    5
    The first fermentation at a temperature of 27-28°C takes place at approximately 50 minutes to 1 hour。
  • Make Japanese soy bag step 5
    6
    During the fermentation period, the material can be divided into 40 grams and 12 copies. If you want to wrap it up, you can freeze it for a little while. There's a little grouping, there's no soft party。
  • Make Japanese soy bag step 6
    7
    It ferments to double the size of the noodles, looks at the state, usually poking a hole with a finger-tiped flour, and it does not significantly collapse。
  • Make Japanese soy bag step 7
    8
    Take out the noodle, fold the pressure light, exhaust。
  • Make Japanese soy bag step 8
    9
    Split the noodles into 12 copies. It was also a small rounding method, covering 15 minutes of membrane laxity。
  • Make Japanese soy bag step 9
    10
    Take a loose pasta, open up, turn over and put on a pate ball. Then you put the skin on the pyre ball, and you put your right hand in the mouth, and I'm used to it. You have to keep the shut tight, or you'll miss the casserole。
  • Make Japanese soy bag step 10
    11
    It's working. Turn your face down. Press a little flat. Don't press too flat。
  • Make Japanese soy bag step 11
    12
    It's all working, a little water spray, sesame particles。
  • Make Japanese soy bag step 12
    13
    Put it in the oven, develop fermentation fermentation, re-fermentation at 35°C, with a humidity of 70 - 80%, so that a bowl of hot water in the oven can increase humidity and fermentation up to 1.5 times greater。
  • Make Japanese soy bag step 13
    14
    When it's fermented, take out the preheat oven, 190 degrees up and down。
  • Make Japanese soy bag step 14
    15
    Put a piece of oil paper on the fermented noodles, and then press on a flat plate. On the oven, otherwise there would be no room for the bakery to expand and then put it in the lower part of the oven, turning 180°C and roasting for 20 minutes。
  • Make Japanese soy bag step 15
    16
    When you're out of the oven, you're moving on to the cold shelf, and you're cold enough to be able to pack and seal. In winter, the house temperature seal can be finished or frozen as soon as possible。

    • Japanese soy bag Make Tips

    MILK MAY BE RESERVED FOR ADDITIONAL FLOUR, DEPENDING ON THE AMOUNT OF WATER THAT THE FLOUR ABSORBS, AND THE CONDITION OF THE FLOUR IS CONSIDERED NECESSARY. 2. THE WRAPPING OF THE CASSEROLES MUST BE TIGHTENED TO PREVENT A LEAK IN THE CASSEROLE. IT MUST BE ON A DISH WHEN IT'S BAKED, AND IT NEEDS TO BE FLAT-FLOORED, WITH NO FLOWERS ON THE BOTTOM. 4 THE OVEN USED IN THE TEXT IS PE3050, AND IF YOU ARE WARM AND WARM, PLEASE FINE-TUNE IT ACCORDING TO YOUR OWN OVEN. THANKS FOR THE FORMULA

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