Open a breakfast shop, make bread in winter, especially the owners of many breakfast shops have not undergone systematic learning. Temperature 1 change. The bun noodles are not good. In summer, the pores of bun hair are relatively thick

Open a breakfast shop, make bread in winter, especially the owners of many breakfast shops have not undergone systematic learning. Temperature 1 change. The bun noodles are not good. In summer, the pores of bun hair are rougher. In winter, the bun does not collapse, mainly because the relevant core skills and processes are not mastered. #Breakfast#

We make buns in winter, which can be based on low temperatures. Proper adjustment and face proportions. Fermentation is carried out in a fermentation chamber, so that it is issued a little faster. But the fermentation box can not be blindly bought, not to buy well is a pile of scrap iron. In the summer, the proportion of yeast can be reduced a little. The proportions are flexibly applied according to the temperature in the room. #Bun#

In this way, the bun we made was white and tender. The tissue is smooth and delicate, and the taste is delicious. Met a lot of breakfast shop owner every day and had all sorts of problems for us to solve for him. Just adopt our approach. According to our requirements, we can purchase relevant tools and spices, and we can make good results in the later stage. #早餐店 #