High gluten flour
Sugar… my family adds more if it’s sweet… and cuts back if it’s not.
|as one wishes|
Imitation Soup Planting Method: the newfound way to make bread that doesn’t get hard for any length of time
Use the recent bread as a picture.
Boil the water, measure the amount of water and the total weight of the flour, then take out a small amount of flour and slowly add it to the boiling water to make a fine paste like soup.
Add the flour little by little while stirring, and decide whether to add more flour or not depending on the condition.
To avoid the batter getting too hot, don’t let the yeast fail or the eggs get hot. Put the yeast and eggs under the remaining dry flour first, then pour in the scalding batter, and send it to the chef or bread machine. .
Hand kneading is fine. Add butter, corn oil, sunflower oil, whatever you want. Use whatever oil you have in your hand, as long as it’s not soybean oil. Soybean oil has too much flavor.
The amount of water absorbed varies from one flour to another, so if you find it dry or thin after you’ve made a dough, you can add warm water and dry flour.
This method, to put it bluntly, is to use the total amount of boiling water to paste a small portion of the surface in advance to make a simple version of the imitation soup.
It’s the equivalent of boiling water to make flour by hand, no difficulty.
This new discovery, really considered lazy gospel, do not have to make medium soup seeds, and do not have to buy yogurt. You can try it.
I always knead the noodles ahead of time at night, put them in the fridge to ferment at a low temperature, and when I wake up the next morning, the noodles are just right. My recipe for this is a recipe I picked up on the fly. I usually follow this and triple it, because with one large dough, I can make three kinds of bread at once. The picture is of the three types of bread I recently made at once. You can reduce the amount if you have any that you don’t like sweet. If you don’t like sweet bread, you can reduce the amount of butter you have, or if you don’t want to eat too much oil, you can reduce the amount of butter you have. If you have any questions, feel free to add them!
Observe the dryness and humidity of the dough when you are kneading, and adjust the dryness of the dough yourself. Normal dough starts to feel sticky but soft, and then becomes non-sticky and smooth after kneading. This is the standard.
Add flour little by little to prevent knots from forming, even if knots are formed, the dough can be sifted into a fine paste. But it’s a bit troublesome, not for me.
Kneading and other external factors will consume yeast, so I suggest everyone to put a few extra grams. This makes for a particularly good bread. Fancy sweet bread doesn’t need to be kneaded so well and carefully, only the toast needs a fingerprint film, usually the bread can be pulled out of the film.
If you have any questions, please feel free to add.