Money Buns: Breakfast Bread for The Beginning of The School Season, Easy to Make
by Little Gourmet Master
Favorite
Difficulty
Easy
Time
30m
Serving
5
The child's school starts, and the morning time has become especially tense! Sometimes when I get up late, I don’t have time to eat breakfast. I bring a few small breads and a carton of milk to my child, which is convenient and nutritious.
Today’s money buns are very simple. They don’t need plastic surgery or special ingredients. The flour is 2.5 yuan per catty of ordinary high flour bought from the supermarket instead of expensive special bread flour. But in the fermentation method, the Polish kind of fermentation is used.
I don't know how to knead noodles, but it doesn't affect me to make all kinds of noodles! I have never tried to knead a glove mask, not only because I can’t knead, but also because I don’t have time and strength to knead! But these can't stop our determination and pace of food! What I want to express is: the correct fermentation method is the key to good bread! Sufficient fermentation can guarantee the success of bread!
The texture of the bread made from Poland is very good, light, brushed, fluffy and soft! Everyone can try!
The Polish species uses the same amount of water and the same amount of noodles to ferment for more than ten hours to form a lot of small bubbles and honeycomb-shaped noodles. The bulging force of the Polish species is quite strong, which makes the dough more fully fermented, with higher water content, more perfect texture and taste, and the bread is soft on the outside and soft in the inside, with a creamy flavour!
Today’s money buns are very simple. They don’t need plastic surgery or special ingredients. The flour is 2.5 yuan per catty of ordinary high flour bought from the supermarket instead of expensive special bread flour. But in the fermentation method, the Polish kind of fermentation is used.
I don't know how to knead noodles, but it doesn't affect me to make all kinds of noodles! I have never tried to knead a glove mask, not only because I can’t knead, but also because I don’t have time and strength to knead! But these can't stop our determination and pace of food! What I want to express is: the correct fermentation method is the key to good bread! Sufficient fermentation can guarantee the success of bread!
The texture of the bread made from Poland is very good, light, brushed, fluffy and soft! Everyone can try!
The Polish species uses the same amount of water and the same amount of noodles to ferment for more than ten hours to form a lot of small bubbles and honeycomb-shaped noodles. The bulging force of the Polish species is quite strong, which makes the dough more fully fermented, with higher water content, more perfect texture and taste, and the bread is soft on the outside and soft in the inside, with a creamy flavour!
