When they returned home, the group had just put down their things. Jiayi said to her mother: "Mom, I'll make this. I've prepared good things and made white bread to eat."

"White bread?" Erica was stunned and paused, "Okay, let you make white bread today, and I will learn it with you too." Xinmai made black bread for the first meal, and there will be a long time to eat wheat rice directly. If you eat white bread for the first meal, you can eat black bread at least every meal afterwards.

Erica helped Jiayi to sift out some white flour, but she didn't sift a lot. Jiayi was not going to make completely white bread. He wanted to try how the black bread tasted after fermentation. If the taste was good, make more black bread in the future. Make as little white bread as possible. On the one hand, black bread saves food, and on the other hand, it's more convenient. It's okay if you sift the flour every day, Jiayi will not be able to persevere.

Although the black bread here is called bread, it is made of dead noodles. It has not been fermented and cooled down. It is as hard as a stone. It is knocked on a wooden rack and can only be eaten after being roasted or added to the hot soup. However, it is quite hungry.

He first boiled a pot of hot water, then boiled it, took about a pound of flour and put it in a basin, then poured it with hot water, and stirred it with chopsticks while pouring it. The so-called chopsticks were made by himself with two wooden sticks.

This method of making bread is known as the soup method, which can make the bread softer and last longer. Ordinary bread can easily lose moisture, dry, and become rusty bread when placed outside, while the bread made from the soup method can remain moist and soft for a long time.

The so-called soup seeding method was discovered on the packaging bag of the bread he bought. Once, he bought a bag of sliced ​​bread for breakfast, and only saw that the bread packaging bag said "melt and ripe". What else is the "soup seeding method"? On the side of the packaging bag, it said "[soup seeding method] Stir the flour and hot water to alpha-shaped starch and produce gelatinization effect, and then ripen the gelatinized dough for a long time. This method is soup seeding method."

Speaking of which, it seems that there is also this method in Chinese pastries, called hot noodles. It is said that many delicacies are made in this way, such as many pot stickers, scallion pancakes, etc., and he doesn't know the specifics.

Jiayi chose to use the "soup method" to make bread, mainly so that the bread made in this method can maintain a moist texture for a long time. In this era without a refrigerator and sealing measures, the bread made easily loses moisture and becomes rusty.

When he was in junior high school, he heard his English teacher brag. B. He said that when he was in college, he went out to wander with his classmates, took the train to Beijing, and took the bread to make dry food. The bread on the road was dry, and it tasted the same as the bread. It tasted very good, but it was easy to wear out the mouth accidentally. Jiayi forgot the other things, and only remembered one key point: the bread was easy to dry, and even his mouth could be worn out after it was dry.

So when making bread, he chose this "soup method" immediately, and he didn't know other methods.

He stirred the noodles into a floe, let cool, and added some cold water. He was about to knead the noodles when he suddenly remembered that he forgot to put his old noodles. He quickly turned out his old noodles and added them to them. After thinking about it, he added a little salt to it. There is no sugar or milk at home. Add some salt to make it salty. Oh, and, I need to add some oil. I heard that you need to add some butter to make bread, so just use some other oil instead. By the way, are butter and butter the same thing?

After the flour was mixed, Gary kneaded it smoothly. There was no way, Jiayi's strength was still too small. After kneading the noodles, Jiayi placed it next to the stove, and used the stove to keep it warm and accelerate the fermentation of the flour.

Then, Jiayi used the same method to knead a ball of whole wheat flour, which is black bread. The noodles were hot, cooled, and kneaded with old noodles, oil and salt. Of course, Gary kneaded. After the noodles were hot, Jiayi found that all the old noodles had just been put into the white noodles, so he had to pull a piece of white noodles and add it to the black flour. Anyway, the yeast can reproduce itself, and at worst it would be better if it was too late, probably.

After the dough was ready, he prepared some beans and put them in the pot to cook. It was a bit monotonous to eat dried bread, and there was no jam or peanut butter, and there was not even soybean paste.

After the beans were cooked, they were taken out and let them cool. More than an hour had passed. It was already noon. Fortunately, everyone didn't wait for Jiayi's bread for lunch, otherwise it would turn it into dinner.

I checked the fermented dough, pressed it with my fingers and felt soft, and I could see obvious holes evenly when I poked it open. He took out the dough, kneaded it a few times, vented it, and then divided it into the size of a fist. He flattened the divided dough, added some beans in the middle, and kneaded it a few more times to make the distribution of the beans relatively even.

He also took a few pieces of dough and rolled them into long strips, one black and one white, and twisted them together like fried dough sticks, making a black and white combination.

Everything is done, put it in a pot and continue to ferment.

After about an hour, Jiayi didn't know when it would be fermented well, so he had to let it ferment for a while. It would be harder if the time was less. However, if the gas was fermented more, it would not have any effect.

At this time, the dough had expanded a lot, looking twice the size of the original one, and you could smell a scent of wine. Perhaps it was alcohol produced during the fermentation process, and I don’t know whether it was good or bad.

Jiayi pulled a piece of it from the dough and kept it as old noodles for use in making bread next time.

Erica raised the oven. This oven was built by Gary himself and used dry soil. The furnace is divided into two chambers, the fire below is burning, the oven above, and the connecting part is a hole as big as a bowl in the middle, which makes it easier for the heat below to come up, and things can be put in and baked around.

The oven is not big, and Jiayi has prepared a lot of ingredients and can't be baked at one time. After the heat underneath, he put the white flour in first and started baking slowly on low heat.

After baking it on a slow fire for about 20 minutes, the fragrance of bread slowly came out. Jiayi kept staring at the fire and saw that the surface had begun to turn into burnt. He quickly opened the stove door. Suddenly, a strong fragrance of bread came over the surface, with a slightly burnt aroma.

Donna and Erica next to him were shocked when they smelled it. They had never smelled such a fragrant smell. I'm afraid the king would just eat this kind of fragrance. If it were in a comic or Stephen Chow's movie, the bread would definitely emit a golden light. Donna and Erica would definitely feel like they were in the endless sea of ​​wheat, with countless white flour mixed with fragrance rushing towards them.

Donna couldn't help picking up a loaf of bread. The newly-baked bread was hot. Donna couldn't help but change hands around and shouted, "Oh, it's so hot, so hot."

When Erica saw this, she quickly took the bread in her hand. Her hands were covered with calluses. Although it felt hot, she could still bear it. She tore open the bread and saw that the bread was dense and soft, with a slightly burnt outer layer, forming a hard shell, but not thick.
Chapter completed!