Onion net bag
By VicentaLakin
The onion net packs are like dumplings, and they're packed with delicious pies, and they're plain. There's three main parts of it: pasta, bread oil, and casserole, so don't worry about the material
Recipe Recommendations
- Dough material: high-gluten flour 250g
- white granulated sugar 50g
- yeast 3g
- butter 20g
- milk 120g
- eggs one
- Bread oil material: water 90g
- low-gluten flour 60g
- Filling: Pork floss 80g
- green onion appropriate amount
Steps for Onion net bag
1
Bread oil made to boil white sugar and butter into water fire, to reduce the fire to low-weather flour mixed up in the fire, to cool down and join eggs mixed up
2
Make noodles, mix sugar, milk, eggs
3
Add the yeast to flatten, then low-banded flour
4
When you rub it to the face of the face, you put butter on it, and then you rub it on the surface of the face until it pulls out the mural
5
The rubbed noodles will remain in place for 10 minutes, tearing them apart by 12 40 grams of small ones, then rolling round
6
A little flattening of the airy little noodles. Bottom
7
Packed bread is fermented in the oven, fermented to the fermentation function, fermented for about an hour, and fermented to the pasta twice the size (note: during the fermentation process, the skin of bread is dry, water can be sprayed with a canteen to avoid fermentation)
8
When it's fermented, you can just squeeze bread oil on the face
9
It's in a pre-heated oven, 190 degrees on fire, 150 degrees on fire, 13 minutes on toast
10
The gold and yellow purse is finished