Cream of cream
By VicentaLakin
it's been a long time since we've seen this pack, because it tastes good with light cream and doesn't have to be butter, which is the favorite thing, except for the time spent on softening butter from the freezer, which is done according to the girl's formula and pace. because of the recent drying of the weather, milk was added to 10 g, which was just as good。
Recipe Recommendations
- high-gluten flour 250g
- low-gluten flour 50g
- light cream 75g
- milk 100g
- sugar 40g
- salt 2g
- milk fragrance
- roast
- several hours
- ordinary
Steps for Cream of cream
1
Get your food ready and mix it up. Noodles
2
It'll pull out the film
3
Put it in the basin to ferment the film
4
fermented to about 2.5 times the size
5
Once the air is smoothed out, it splits into an average of seven noodles
6
I'll round each one and cover it with a shampoo for 10 minutes
7
Each small circle will be elliptical, and the film will remain loose for about 10 minutes
8
When you're ready, you'll grow a long elliptical
9
♪ On the edge of the thin side ♪
10
Then roll it up and close your mouth
11
I'll do everything right
12
It's about 30 minutes
13
When it's fermented, brush an egg fluid
14
Put it in a preheated oven, mid-level, 180 degrees, about 20 minutes