面包酵母

Flour, yeast 0.5% -1% of the proportion of flour mixed.







The use of high-sugar yeast, the flour, sugar content should be higher than 8%.







The use of low-sugar yeast, the flour, sugar content should be below 8%.







And into the dough temperature maintained at 30 ° C of the environment, such as launching the dough before making a shape, and then wake up hair, or 10-15 minutes after the oven on the cage.

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