Cooking Steps

1. 

   Step1:Put the glass bottle and the bottle cap into the pot. Pour in the water that has been covered the glass bottle. After boiling and disinfecting, dry the bottle. Cut the apple into small pieces.

2. 

   Step2:Put the apple pieces and honey into the sterilized glass bottle. Slowly pour in the cold boiled water. Mix well with clean chopsticks. Close the lid. Culture the bottle in an environment of 2628 degrees. Open the lid every day. Let the gas out of the bottle. Let the fresh air in. Then close the lid. Shake gently.

3. 

   Step3:By the third day, some small bubbles began to appear. By the fourth day, more and more bubbles began to appear. There was a slight smell of alcohol.

4. 

   Step4:On the fifth day, the apple floats. The color starts to turn yellow. There are many bubbles when it shakes.

5. 

   Step5:On the sixth day, the number of bubbles decreased. The smell of Apple was not alcohol. The color of Apple became darker and darker. The yeast solution was cultured.

6. 

   Step6:Remove the toxic filter screen and bottle. Filter out the apple yeast solution. If you don't raise the yeast seeds immediately, you can refrigerate the yeast solution for 47 degrees.

7. 

   Step7:Take 35g of Apple yeast solution and 50g of high gluten flour and put them on the plate.

8. 

   Step8:Wash your hands dry. Knead the flour and yeast into a ball.

9. 

   Step9:Put it in a sealed box or box. Cover it with a lid or plastic wrap. Culture it at 2628 degrees. After about 8 hours, when the dough will expand to twice the original size, it will be successful. In this way, natural yeast can be made. The newly made yeast can be used immediately. If it is not used for the time being, it can be put into the refrigerator at 47 ℃ for one night when it is fermented to 6 hours.

10. 

    Step10:Second feeding - the next day. Add 35g of Apple yeast solution and 50g of high gluten flour to the first day's cultured Apple yeast seeds.

11. 

    Step11:Wash your hands dry. Knead the flour and yeast into a ball. Put it in a sealed box or box. Cover it with a lid or plastic wrap. Culture it at 2628 degrees.

12. 

    Step12:After about 4 hours, the dough is fermented to more than 2 times. If the bread is not made temporarily, it can be refrigerated. When the bread is to be made, it can be taken out and fed according to the method of the second time.