The fermented original bean saffron
By VicentaLakin
Waffles, still the most fermented, soft and delicious, won't get hard overnight. It's for breakfast and tea。
Recipe Recommendations
- Wheat core wheat flour for Arowana dumplings 170g
- fine sugar 15g
- fresh yeast 6G
- eggs
- pure milk 40g
- light cream 70g
- butter 20g
- bean paste 110g
- sweet fragrance
- roast
- half an hour
- simple
Steps for The fermented original bean saffron
1
All foods except butter are added to the basin。
2
Slipped and then added softened butter, continuing to rub the face and rub it into the three-lighted face。
3
(b) Scratch and ferment in the container。
4
Fermentation twice as big。
5
Take out the light tap exhaust。
6
We'll split up into little noodles, about 30 grams。
7
Roll round, cover the film for 15 minutes。
8
Twilight in circle。
9
Put in 10 grams of soy sauce。
10
Squeeze it like a bag。
11
When the waffle machine is preheated, it'll be on the top of the pack for about two minutes. Just smell the scent, you can open it。
12
Done。
13
It's soft, it doesn't get hard when it's cold。The fermented original bean saffron Make Tips
The first fermentation of the noodles can be placed in the freezer for one night. Put the covered noodles in the bag, leave room twice the size of the bag, and tighten the mouth of the bag. Get up in the morning and make waffles. Dry yeast with two grams。