baking Recipes
VicentaLakin
THIS YOGURT EGG TOAST CAN BE EATEN IN NINE MONTHS, AND IT CAN BE CUT INTO SMALL PIECES SO THE KID CAN GRAB HIMSELF AND SAY, "WHY IS IT HARD?" WHY IS IT ROUGH? I'VE USED MANY BAKERIES, BOTH DOMESTIC AND IMPORTED, FOR AT LEAST A DECADE, AND AT LEAST FIVE OR SIX OF THEM CAN BE SAID TO BE EXPERIENCED. APART FROM THE VERY OLD ONES, NOW THAT THEY'RE OUT OF THE FACTORY FOR ALMOST THREE, FOUR OR FOUR YEARS, THEY'RE GOOD DOMESTIC TOASTERS, SUCH AS BERTRY AND DONG-HOON, THE TWO GIANTS WHO MAKE THE TOASTERS. Q: BECAUSE THE WASHING PROCESS PRODUCES HEAT, WE NEED TO REDUCE THE SURFACE TEMPERATURE WITH COLD LIQUIDS OR FROZEN BUTTER, BECAUSE ALL THE MATERIALS ARE IN IT, SO FIRST WITH FROZEN BUTTER, AND SECOND WITH HANDMADE BREAD, WHICH IS BETTER TO EAT, SO IT'S IMPORTANT TO CONTROL THE SURFACE TEMPERATURE, WHICH MAKES IT TOO HOT TO MAKE ROUGH TISSUES IN THE SPRING, THE NEED TO USE FROZEN LIQUIDS IN THE SUMMER, I.E. ICED MILK EGGS, AND THE NEED TO USE CONSTANT WATER A IN THE AUTUMN. Q: WHEN THE BREAD IS READY, IT'S READY FOR DRYING, AND WHEN IT'S COLD, IT'S SEALED IN A BAG, IT'S COLD ENOUGH TO KEEP THE SECOND ONE AFTER CUTTING, IT'S COLD ENOUGH TO KEEP IT FOR A MONTH, IT'S BAKED, OR IT'S HOT ENOUGH TO EVAPORATE ON THE LID, BUT IT'S TOO SOFT WHEN IT'S STEAMED
VicentaLakin
The saddest face of bread in three-volt days, when the condo temperature is above 26 degrees, is very difficult to remove quickly. Even if the air conditioner was moved to 25 degrees, it was only the temperature around the air conditioner, while the temperature in the rest of the room could be around 28 degrees. Is it hard to make homemade bread without air conditioning? There's a solution. I shared water legitimacy the other day, and a lot of small partners did it. Interested friends can look for them on my home page, not to dwell here. The "cooled fermentation" that I shared with you today is particularly suitable for the summer, but not for a long journey, but for private house baking and working people. Briefly, look at the steps. The operational steps of the cold-covered fermentation method are: 1. fermentation of the face to the full stage, i.e. the mural of gloves; 2. fermentation of the face under room temperature for one hour (in this case, the temperature of the room is around 28-30 degrees in the summer, without air conditioning); 3. The weight of the face is split into a finished bread fermentation, which is fully covered with a membrane and is then fermented 12-16 hours in the refrigerator at 4°C; 4. The face of the face retreats with ice, shape, two rounds; 5。
