Pretzels, fragrances
By VicentaLakin
Now, as children eat more, there is a tradition of different tastes and innovations in all kinds of pheasant in the streets and alleys, and there is a tradition that when it comes around 28th month, when it comes to fried twigs, assorts, assorts, assortments, assembles, assortments, assemblages, assemblages, assemblages, assemblages, assemblages, assemblages, assemblages, assemblages, assemblages, assemblages from the kitchens of the old Yang
Recipe Recommendations
- low-gluten flour 200g
- lard 40g
- eggs of 2
- white sesame 15g
- pretzel 3g
- Decorative salt and pepper appropriate amount
- salty and sweet
- fried
- half an hour
- simple
Steps for Pretzels, fragrances
1
Prepare all material for the material to be mixed into a large bowl of noodles for 30 minutes
2
Take a third of this to the thin
3
collapse the corners and cut into a half cm long strip
4
Three little bars in one, the rest in order
5
Growing bars
6
Long stripe, pairing to fold to the basic style of "Springflower"
7
The boiler burns to 170 degrees to gold
8
The tar, the plate, and a proper amount of pepper saltPretzels, fragrances Make Tips
*If the taste is too light, add salt as desired.
*For the flour, all-purpose flour works, except high-gluten flour.
*If you do not like the taste of lard, use shortening instead.
*No need to dust with dry flour when rolling out the dough; the fat prevents sticking.
*Gather the scraps into a dough at the end and follow the recipe steps.
*During all steps, always keep an eye on the dough's moisture level and cover with plastic wrap.