Chinese original toast

1

Make Chinese noodles one night or several hours in advance: mix the Chinese pasta material into groups, ferment the room with fermentation one hour before the freezer with fermentation one night, or ferment the room directly with temperature for several hours。

2

The noodles are twice the size of the original。

3

It's very nice to lift up the noodles and see the interlocking network。

4

Material for the main group is ready: see the list above。

5

With the exception of the butter contained in the main noodle material, all of them are placed in the lasagna drums, with small pieces of the Chinese noodle cut together with the drums。

6

A two-minute low-speed bump, a high-speed bump of about five minutes, soft, sticky face, soft butter that can be softened when the thick membranes are out。

7

A TWO-MINUTE LOW-SPEED STIR, FULL INTEGRATION OF BUTTER INTO THE NOODLES, THEN A HIGH-SPEED NO-PAST-PAINTING, SOFT-PAST-PAST-PAST-PAST-PAST-PAST-PAST-PAST-PAST-PAST-PAST-PAST-PAST-PAST-PAST-PAST-PAST-PAST-A-PAST-PAST-PAST-PAST-PAST-PAST-PAST-PAST-PAST-PAST-PAST-PAST-PAST-PAST-PAST-PAST-A-PAST-PAST-PAST-PAST-PAST-PAST-PAST-PAST-PAST-PAST-PAST-PAST-PAST-PAST-PAST-PAST-PAST-PAST-PAST-PAST-PAST-PAST-BA-PA-PA-PASTE-PASTE-PAST-PASTE-PAST-PAST-PAST-PASTE-PA-PA-PA-PA-PA-PA-PA-PA。

8

They are fermented on the basis of warm and wet fermentation; the fermentation box is 28 at 75; the temperature can be adjusted at not more than 30 degrees (some ovens can be adjusted at only 5 degrees in one set) with a bowl of hot water or spray water into the oven to increase humidity。

9

The noodles are twice the size of the original, and the fingers are poking through the top, and they don't collapse。

10

The face of the face was slashed on the board, weighing the three equals, rounding and flaring for about 20 minutes; the finger was pressed to the face, and the finger was laid loose without a bullet。

11

Noodles are made of cow tongues。

12

Volkswagen; three lasagna are processed in sequence and the membranes are loose for about 20 minutes。

13

It's about 35 centimeters。

14

Volume from top to bottom。

15

The code is placed in 450 grams of low sugar toast boxes, with a second fermentation in the warm and humid area; the fermentation box is 38 at a humidity 85; if the oven is fermented at a temperature of 35-40 degrees, a small amount of water is sprayed in the oven to increase humidity。

16

Noodles rise to 8% full, oven preheating 170/200 degrees, and if temperature cannot be controlled alone, preheated 190 degrees。

17

Toast scaffolds are sent to the middle of a pre-heated oven, with 170,200 degrees of fire up and down for 28 minutes; if used, the time can be adjusted to 30-35 minutes。

18

Squawk a few times after coming out of the oven, disemboweling, brushing melted butter at the top of the toast, slicing and sealing。

19

Chinese toast, fermented, delicate and soft

I USE 70 PER CENT OF THE CHINESE FLOUR, I.E. 70 PER CENT OF THE TOTAL FLOUR USED BY THE CHINESE; THE BENEFITS OF USING THE MEDIUM ARE THAT THE FACE IS FAST, THAT THE FACE IS SOFTER AND HAS A THICKER FERMENTED FRAGRANCE AND THAT THE BREAD IS SOFTER AND MORE AGING; THAT THE EFFECT OF COLD-COVERED FERMENTATION AND THE FLAVOR IS BETTER THAN THAT OF FERMENTATION IN THE ROOM FOR TWO OR THREE HOURS THAN IN THE TEMPERATURE, AND CAN BE CHOSEN AT MY OWN TIME; THAT THE WATER INTAKE OF FLOUR IS DIFFERENT FROM THE CONCENTRATION OF MILK, SO THAT MILK CAN BE ADDED ON A CASE-BY-CASE BASIS, SEE THE FACE OF THE FLOUR AND INCREASE IN THE AMOUNT OF THE AMOUNT OF FLOUR; THAT THE DAILY POWDER I USE IN THE “LOVE” FORM, WHICH IS VERY WATER-INTENSIVE, AND WHICH IS USED TWICE WITH MILK; THAT THE SPEED OF THE COOKER'S MACHINE ALSO AFFECTS THE FACE, THE SPEED OF WHICH THE FILM ORIGINATES, THE SPEED OF WHICH IS FASTER AND FASTER; THAT MY ACA NORTH AMERICAN ELECTRIC EC 820 IS USED, SEVEN LITRES, WHICH ARE ADDED TO ALLOW THE GLOVES TO BE ADJUSTED IN ACCORDANCE WITH THE TEMPERATURE AND。