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Ingredients: Wheat flour 30 %
probability 35, 10 yeast, water 15. Soda 5. Weight dumplings '50
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In the warm water diluted
yeast, pour the sifted flour and knead the dough is left to ferment for 1.5-2
hours. During this period the dough as it increases in volume settle down once
or twice. After that, add the dough baking soda, diluted with water, flour and
knead the dough for the second time.
The finished dough is cut into
pieces of 50 g and roll on the table, giving them the shape of balls.
Dough balls left on the table
for them to come, then they put in a sieve and boil steamed until cooked.
Exterior - small bun without golden
brown.
Taste - wheat bread.
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