Corn bread

The Chinese method is one of fermentation of bread, which is a low-temperature refrigeration method in the Chinese method, where 70 per cent of the amount of the dough is stored in a freezer at 0-5°C and fermented to the Chinese for 17 hours. The fermentation time of the main noodle was correspondingly reduced and the final fermentation was strong, but the roasting time was longer. The finished products, which are made from this fermentation method, have a strong and wet taste, with a full fermented aroma, which can be stored for longer periods of time without rigidity and with good wetting. And it's a mundane bread pasta. With a little creativity, you can easily make a piece of bread that ordinary bakeries can't buy. Don't think it's hard to make the frozen Chinese bread, but it's very easy, it's very suitable for the workers. We finished the Chinese pasta one night early, fermented in the freezer and finished the rest of the work the next day. And you can make Chinese noodles before you think about the taste of bread. If it happens that there will be no time or time for it the next day, the noodles can be frozen and stored for 72 hours. With this bread, one day a week, you can have fresh bread that suits your taste。