This is a bread made in a medium-sized way. Medium-seed method, also known as secondary fermentation method, refers to the method of secondary fermentation in the production process. During the fermentation stage, bread can form a better network structure and produce a unique flavor of bread fermentation. The effect and characteristics of dough are more mature by the second fermentation method because of the longer fermentation time. After mixing, the medium-sized dough is refrigerated and fermented for 17 hours, then mixed into the main dough, and then goes through the ordinary bread kneading and fermentation process again. The hot tofu can not be eaten in a hurry. The finished product of this formula is very soft, silky, sweet and salty. It also obviously eats the milk flavor of the refined milk, so it is called the refined milk steak.
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