This bread texture is a softer texture but it is the kind of rustic but chewed fragrant soy flour and red dates that the European bag lovers will like. It is very intoxicating especially in winter and late autumn. In the morning or afternoon, a large blanket is hot. Milk full house, soy bean, warm stomach, warm heart
The medium-sized materials are mixed into a group for more than 17 hours.
Take out the torn pieces and mix with the main dough material (except butter and soy flour). Start kneading the dough.
Suspended to the expansion phase
Add a small piece of butter and lick for another 2-3 minutes.
Add soy flour to continue 揉 (This step can be used to manually add the soy flour into the dough)
Always until the end
First fermentation to twice the size
Remove the venting 揉 round and relax for 20 minutes.
Brush a thin layer of water/honey
Retraction material uniformly covered with the seal and hold
Roll up, seal at both ends, seal down
Secondary fermentation in the oven for 30-40 minutes
Take out the oven and preheat it by 210 degrees.
Put in the oven, adjust 190 degrees, 17 minutes, bake on the grill and let it cool.
The amount of the recipe is a bread of the size of the recipe map.