It's too bad, it's really ugly, there's no baking soda, there's no baking salt, so it's made with table salt and soda water, and there's a big difference in the souls, the colors, and the baking soda.

WHAT YOU NEED

Ingredients

High starch flour 300 grams
High-sugar yeast 14
30 grams of white sugar
300 grams of milk
A little bit of sesame
A little bit of salt.

How TO MADE Oil-free, alkaline water, beer, and bread

Steps 1 to 4

1. Milk 100g+ high starch flour 100g+ yeast 6g put in the packing machine start kneading the dough for 40 minutes, knead it and then put it directly in the refrigerator refrigerated for fermentation, take out the spare after 10 hours

2. Flour 200 + yeast 8 + milk 200 G + all the sugar in the packaging machine, the kneading process is still 40 minutes.

3. In the meantime, tear the refrigerated dough into small pieces and add a small piece to the dough that is being kneaded.

4. It's twice as big as it used to be, and now there's heat in the house, and the speed of light is good!

Steps 5 to 8

5. I started to divide the dough into six parts by feeling, and the table asked me why, and I didn't know what to do.

6. According to my personal painful experience, it's better to take a small dose of oil a few times, roll it up after the skin is smooth, put the mouthpiece at the bottom and press it, otherwise it's not easy to rub the long rod perfectly.

7. We boil the soda water for 20 to 30 seconds, we boil the soda water for 20 to 30 seconds, we boil the soda water for 20 to 30 seconds, we boil the soda water for 20 to 30 seconds, we boil the soda water for 20 to 30 seconds, we boil the soda water for 20 to 30 seconds.

8. I don't have high-quality salt grains, so my hands are shaking, I'm afraid of salt, the terrible consequences are baked.

9. Low-grade small oven, come up with a baking bowl + water and add some internal steam.

10. 220 degrees, up and down the fire, middle layer, 25 minutes, and it's like, oh, my artwork is so good, I'm falling in love with the bread in the photo.

Handy cooking tips

　　When the growth bar is formed, it can be rolled and folded at the bottom.In the end, the fermentation didn't take too long, I was too long, the bread was floating, I couldn't get it to sink completely.