Go further more on the way that reduces fat to add muscle... basically can oneself do oneself were done... the know exactly about sth in hearts of such the dosage that feed capable person, is what sell outside still to be at ease not quite? _ ?
Below the recordopen way correctly! (basically be to feed the preparation of material to say to weigh)
This cookbook quantity can make the medium steamed bread of 4 55 grams! Every steamed bread makes an appointment with 110 kilocalorie!
The likelihood is me taste is more delicate the coarse food grain that feels whats are put unexpectedly had better eat not to like to eat ～ of face of rice of essence of life however instead
Without oil without candy sterling hand kneads Quan Maiman Gai Nong's thick Mai Xiang leaves after head evaporate is ripe!
The practice of whole wheat steamed bread of the stuffing inside additional attach belt (whole wheat) more delicious than the steamed bread!
Below the recordopen way correctly! (basically be to feed the preparation of material to say to weigh)
This cookbook quantity can make the medium steamed bread of 4 55 grams! Every steamed bread makes an appointment with 110 kilocalorie!
The likelihood is me taste is more delicate the coarse food grain that feels whats are put unexpectedly had better eat not to like to eat ～ of face of rice of essence of life however instead
Without oil without candy sterling hand kneads Quan Maiman Gai Nong's thick Mai Xiang leaves after head evaporate is ripe!
The practice of whole wheat steamed bread of the stuffing inside additional attach belt (whole wheat) more delicious than the steamed bread!
With makings
| 150 grams | |
| 1 gram | |
| 1.5 grams | |
| 100 grams |
Decrease fat to add muscle, the practice of the steamed bread of 100% whole wheat that does not have milk without oil without candy
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Say to weigh to flour, water, yeast respectively; Enter yeast quiet place of the agitate in water 3 minutes, a few enter flour for many times, knead a group (flour water imbibition is different, I used 100g water, the adjustment according to flour water dosage, accomplish a hand not to stick a face finally, dough is smooth can, whole wheat flour is coarser, do his best to with a ha be breathed out)
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The lid lasts velar room temperature ferments 1-2 hour, become 2 times big about the same
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The dough fold that has fermented is pressed rolling pole exhaust is used after pressing
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The evaporate after water of cold water conflagration leaves covers tightly 20 minutes 5 minutes of ～
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Finished product!
Small stick person
1.Flour and yeasty scale are 100:1 probably
2.Wen Shui can otherwise yeast is ironed dead
3.A few add water to depend for many times adjust dosage the position that ～ dough does not stick a hand to also do not work is optimal
2.Wen Shui can otherwise yeast is ironed dead
3.A few add water to depend for many times adjust dosage the position that ～ dough does not stick a hand to also do not work is optimal