Brown barley

By VicentaLakin

Brown barley
CRUDE GRAINS ARE BECOMING MORE POPULAR, AND THEY ARE MORE POWERFUL THAN THE N-YEARS. IN TERMS OF TASTE AND DIGESTION, THE GOOD FOOD IS BETTER, SO THAT THE NUTRITIONAL VALUE OF THE GOOD FOOD IS NOT DISPROPORTIONATELY WITHHELD BLINDLY AND CAN BE USED AS A DOTAGE OR A COMBINATION IN THE DAILY DIET. TODAY'S ROLLS ARE DIFFERENT FROM THE TRADITIONAL ONES, BECAUSE THEY LOOK LIKE STICKS AND BECAUSE THEY LOOK LIKE LITTLE DRAGONS, AND I CALL THEM "FLOATING." IT DOESN'T MATTER WHAT THE NAME IS, IT'S SIMPLE, IT'S HIERARCHICAL, IT'S SHAPED DIFFERENTLY, AND IT'S POPULAR TO COME TO THE TABLE BECAUSE OF BROWN WHEAT。

Recipe Recommendations

  • Brown wheat 200 grams
  • wheat flour 120 grams
  • dry yeast 3 grams
  • white sugar 10 grams
  • salt 2 grams
  • Flour with cold water 200 grams
  • vegetable oil 20 grams

Steps for Brown barley

  • Make Brown barley step 0
    1
    Brown wheat flour and wheat flour, dry yeasts, a few white sugars, salt, cool water at room temperature, and in the basins, first with chopsticks, then with a smoother face, and then with a moist membrane fermented under room temperature (about 28 degrees); white sugar and salt can add to the taste of the florist, while white sugar can also provide fermentation to the yeast; brown wheat is good with wheat flour。
  • Make Brown barley step 1
    2
    Noodles are sent to two or three times more hours。
  • Make Brown barley step 2
    3
    The noodles were lifted, and they were fermented with a flat air hole and micro-acid fermentation。
  • Make Brown barley step 3
    4
    Grabping two wheat flours (out of weight) into the noodles, which became as thin as they were without fermentation; that was one of the key points in making smooth paste。
  • Make Brown barley step 4
    5
    Scratch the noodles into long strips in six equals。
  • Make Brown barley step 5
    6
    IT GROWS UP TO ABOUT 20 CM AND IS ABOUT 10 CM-WIDE RECTANGULAR。
  • Make Brown barley step 6
    7
    The face is painted with a layer of oil, with two blades or blades in the middle, without cutting either end。
  • Make Brown barley step 7
    8
    Roll it up and down。
  • Make Brown barley step 8
    9
    The interface is down, with a little pressure on each smooth roll with a chopstick, and the layer is up。
  • Make Brown barley step 9
    10
    A well-prepared vase tortilla code is placed on a evaporated cabinet with a lid and a second fermentation of 20 minutes (with two rounds adjusted to room temperature depending on the season)。
  • Make Brown barley step 10
    11
    The fire was steamed and steamed for 15 minutes, and the surface was covered for 5 minutes, with a smooth surface。
  • Make Brown barley step 11
    12
    Brown bouquet, soft and healthy

    • Brown barley Make Tips

    1, brown wheat is a coarse grain with less cultivation and higher economic and nutritional value, which is brown in colour and famous; it is not commonly used alone because it is weak and therefore needs to be used in conjunction with wheat flour at a ratio of 1:1 or 2:1; and brown wheat is very water-sucking, so the amount of water is more than normal. The amount of water is much larger in wheat flour;2 or whatever, the amount of water is larger, the face is soft, the face is soft and the face is soft, but the size of the face is weak and deformed; the amount of water may be smaller if you want to form a stereo that is strong and not deformed; the fermentation is in place, the pasta is soft and elastic and less affected by the volume of water;3 or if you want the level of the broccoli to rise upwards, the face needs to be thinner, slightly longer, but not too wide; if you are too wide, the length of the face is too long, the chopsticks cannot go up to the side after the pressure is over. Up, the level is not visible; 4 is not limited to brown wheat flour, but is available for other groceries。

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