A corn bowl
By VicentaLakin
It's also a kind of place. It's just that the real one has no face, it's a tight taste, and now people like to eat it softly, so it's improved. It's a really good way to make buns, and it's ready in the morning, and the noodles can be made early and breakfast can be settled quickly。
Recipe Recommendations
- flour appropriate amount
- cornmeal small amount
- Pleurotus eryngii appropriate amount
- meat foam appropriate amount
- yeast powder appropriate amount
- sugar a little
Steps for A corn bowl
1
When the yeast and water are evened, the sugar is fermented, the flour is ploughed, the flour is plattered, then the corn surfaces are fermented in the warm
2
It's twice as big。
3
Split up a small, two-faced, rounded。
4
Two more long strips。
5
Cutting into something similar in size。
6
Rub round。
7
Squeezing the base of the big noodle。
8
Stick the surface of the small noodles with oil and stick them to the base of the large noodles. "I tried not a little noodles because of the fermentation, and the fermentation behind me won't make a little bowl."
9
In the steam pan, two rounds of about 20 minutes, then the fire starts, 15 minutes of steam and 3 minutes of caps。
10
Just rub it。
11
In the steam pan, two rounds of about 20 minutes, then the fire starts, 15 minutes of steam and 3 minutes of caps。
12
After removing the small noodles, the big ones became a small bowl。
13
You know what? I'm making fried apricot mushrooms. (Accompanying randomly)
14
Come on, let's eat。