I'll be back

By VicentaLakin

I'll be back
MAESTRO, FIVE ROWS OF GRASS, FIVE SQUARES OF GRASS, LONG-LIVED VEGETABLES, NINE HEAD OF LION GRASS, AND HORSE CUISINE. IT'S A PYROLYSIS EFFECT. FRESH HORSE TEETH CAN MAKE SOUP, MIX. AFTER THE TAN, YOU CAN USE IT AS A PIE. FLOAT FOOD: 150 GRAMS OF CONDENSED FLOUR, 600 GRAMS OF WATER, 50 GRAMS OF MILK, 15 GRAMS OF SUGAR, 5 GRAMS OF YEAST, PATE FOOD: 100 GRAMS OF HORSE GRAVY, 400 GRAMS OF MEAT, 100 GRAMS OF ONION, 20 GRAMS OF GINGER, 20 ML OF WINE, 30 ML OF RAW SALT, 10 GRAMS OF SHRIMP RICE, 30 GRAMS OF COOKING OIL。

Recipe Recommendations

  • medium-gluten flour 1500 grams
  • water 600 grams
  • milk 50 grams
  • sugar 15 grams
  • yeast 5 grams
  • dried purslane 100 grams
  • minced meat 400 grams
  • green onions 100 grams
  • Jiang 20 grams
  • cooking wine 20ml
  • soy sauce 30ML
  • refined salt 10 grams
  • shrimp 30 grams
  • edible oil appropriate amount

Steps for I'll be back

  • Make I
    1
    Scrambling is early and soft. Over eight hours。
  • Make I
    2
    600 grams of clean water with yeast and homogeneity。
  • Make I
    3
    Add 15 grams of sugar。
  • Make I
    4
    Flour is added to the milk, then to yeast water, while the flour is mixed to the face。
  • Make I
    5
    And fermentation is done with smooth noodles, covered with film or wet cloth。
  • Make I
    6
    When you've got a good horse's teeth, you squeeze them and chop them。
  • Make I
    7
    ONIONS AND GINGER CHOPS. SHRIMP WITH FRESH WATER AND 10 ML WINE BUBBLES AND THEN SHREDDED。
  • Make I
    8
    Oil in the pot, onions on the screech, shrimp onions。
  • Make I
    9
    ADD THE MEAT TO THE COLOR CHANGE, JOIN THE RAW SMOKE, AND SET THE 10 ML。
  • Make I
    10
    Add shredded horse teeth to dry, with salt to melt and cool。
  • Make I
    11
    The noodles are fermented twice as big and the fingers don't shrink。
  • Make I
    12
    Noodles take out the exhaust. It's rubbing it up again。
  • Make I
    13
    Stamp the sub-agent。
  • Make I
    14
    Take the noodles and put them in a proper amount。
  • Make I
    15
    Use the shape you like, shut up。
  • Make I
    16
    You'll have 20 minutes to get your baby ready for a second awakening。
  • Make I
    17
    15 minutes in the pot and three minutes in the fire。
  • Make I
    18
    Steamy buns。

    • I'll be back Make Tips

    1. I only had 100g of dried vegetables left, which was not enough for 10 small dough portions, so I made steamed buns and added a suitable amount of dried vegetables, about 50g. 2. The water absorption of flour varies, so add water gradually while stirring; do not add it all at once. 3. Reserve 10 to 20g of water. If the dough is particularly dry, wet your hands and then knead the dough. 4. I used the steaming mode on the induction cooker to steam the buns. The finished buns need to rest before steaming to ensure they are fluffy. 5. If you don't have milk, you can omit it and use water instead; adding a little sugar aids fermentation and tastes good as well. 6. When it is hot, the amount of yeast can be appropriately reduced; today the dough fermentation took two and a half hours, but dough fermentation should be based on the state of the dough rather than the time.

    Recipe Categories

    Recipe recommendation