밀가루 반죽 : 초보자도 실패 없이 쉽게 반죽하는법 (힘들게 주무를 필요 없는 방법)
29.2 هزار بار بازدید -
4 سال پیش
-
a ratio of 4:1 between
a ratio of 4:1 between flour and water
How to kneading
Fermentation: The method of aged flour dough shall be at least three hours at room temperature.
Squeeze: Squeeze for at least 30 minutes
PS
The time we introduced above is the minimum time needed for ripening, and the longer the time, the stronger the dough is made.
The cup used in the image is a small 200ml cup, and if you fill it up with flour, it is one serving.
How to kneading
Fermentation: The method of aged flour dough shall be at least three hours at room temperature.
Squeeze: Squeeze for at least 30 minutes
PS
The time we introduced above is the minimum time needed for ripening, and the longer the time, the stronger the dough is made.
The cup used in the image is a small 200ml cup, and if you fill it up with flour, it is one serving.
4 سال پیش
در تاریخ 1399/09/30 منتشر شده
است.
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بـار بازدید شده