If the yeast is at a low temperature, it's like a child growing up naturally healthy, although it's more time-consuming, but all the unique aromas and flavors of bread made after low temperature fermentation will make you feel that the wait is worth it.Bread after low-temperature fermentation has the following characteristics: the quality of a loaf is soft and delicate; the taste elasticity of two loaves is excellent; the aroma of three loaves is abundant; the appearance of four loaves is more beautiful.The low-temperature fermentation of bread does not require a full time operation, the production process can be separated and completed in stages, which is very suitable for working people like us.The method of ice cream 1 refrigerate the old face material high starch powder 500 g water 325 g yeast 2 g mix the material and then stir into a lump, ferment for 1 hour, put in the refrigerator refrigerate 20 24 hours for backup 2 g refrigerated liquid [material] high starch powder 300 g water 300 g i.e. yeast powder 1 g [practice] (1) all the materials are mixed until there are no flour lumps and then covered with a lid or a preservative film; (2) placed at room temperature for 1 hour, placed in the refrigerator 5° refrigerated at low temperature for at least 16 hours as a backup.

WHAT YOU NEED

Ingredients

High strength powder (liquid material) 300 g
Water (liquid material) 300 grams
1 g of yeast powder (liquid material)
High starch flour (main dough material) 325 g
5 grams of yeast flour (main dough material)
Fresh milk (main dough material) 130 g
Whole eggs (main dough) 1 piece
Fine sugar (main dough material) 60 g
Salt (main dough material) 5 g
10 grams of milk powder (main dough material)
30 grams of cooked sprout powder (main dough material)
Butter (main dough material) 30 g
Refrigerated liquid (main dough material) 250 g
Salad sauce (decorative material) in moderation
Children's meat loaf (decorative material) in moderation

How TO MADE Embryo meat loaf

Steps 1 to 4

1. Preparation of the liquid: mix the liquid material and cover it with a preservative film, place it at room temperature for one hour, put it in the refrigerator at 5 ° C and refrigerate for at least 16 hours.

2. The fermented liquid is 2 to 2.5 times the original volume and is filled with bubbles inside;

3. The liquid material is mixed with the main dough material and the post-oil method is mixed to the expansion stage for one fermentation to two times the size;

4. After aeration, the dough is divided into 80 doses and rolled and loosened for 30 minutes.

Steps 5 to 8

5. A dough is made into an ellipse, and the dough is rolled up and down after it has been turned over;

6. Place the dough in a downward-facing position;

7. The dough is baked in a pan and fermented twice;

8. The fermented dough is brushed over the whole egg juice;

Steps 9 to 12

9. Preheat the oven to 170°/180°, heat the middle layer for 16 minutes;

10. After cooking, it is cooled and put on the salad sauce, and the meat is ready to eat.