Zinca
By VicentaLakin
Seven? It was only a few years later that the festival was heard, and it never had its share of money. It has been said that the people of that time will be begging on that day and making a pasta called twig. It's like a lot of fried. Sweet, fried, though attractive, but go around. Until you see the fermented pasta, the branded, a bit of a pot helmet, just sweet. And suddenly there was interest. While there is no such special model, there is a wooden moon cake model that could be used to impersonate, except for differences in size and shape patterns. The decision is to remove the sugar. Maybe it's sweet, but I'm afraid there's no market for this sweet thing that looks like a white-skinned ketchup. The sugar will be removed, and hopefully it will have the white-faced helmet. In the end, however, it is not white-faced. It was only a little hard with eggs and outed noodles, which, fearing that it would not be soft and soft enough, woke up for more than 20 minutes after it had taken shape, and entered the pot with a bloated state of sight. Little fire slows, needs patience. When branded, the light yellow shell looks a little fragrance. But maybe this guy's better off having a taste? Don't be sweet. Maybe some salt is good
Recipe Recommendations
- flour 105 grams
- eggs one
- dry yeast 1.5 grams
- corn oil 5 grams
Steps for Zinca

1
Use the material
2
Put everything in the bowl
3
Scratch it in flat
4
Put it in the bowl, fermenting for about 1-2 hours
5
The headmaster is twice as big
6
Recommune, split into four equals
7
Powder in the mold
8
Put it in the dough. Press it
9
Take it off, cover it up, wake up for 20-30 minutes, unmask it, hang it for 5 minutes
10
It's in the pan. It's hot
11
We've got yellow shells on both sidesZinca Make Tips
If you have a sweet tooth, you can add sugar to taste. If you don't have a mold, you can simply shape them into small round patties by hand. After shaping, you can also let them air dry for 5 minutes before pan-frying.