Chinese refined dairy packs
By VicentaLakin
It's a very nice square, very soft way, and it can be 450 grams of toast, twice, for the first time when I'm preheated and I forget to turn the temperature down into a face, but it's great, and then it's done again, but it's a little over in the second round, it's a little rough, it's not a square for the time being, so let's just recommend it, and it's going to be on. (from Miss Gas-Ariel)
Recipe Recommendations
- high powder 180 grams
- water 120 grams
- yeast 3 grams
- sugar 20 grams
- salt 3 grams
- condensed milk 50 grams
- egg 26 grams
- butter 20 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Chinese refined dairy packs
1
The yeast of the Chinese species can be watered off and added to flour, and can be warmed in the winter to accelerate its effects. The cooling of the refrigerator will not be useful for a day until after a little heat has been initiated。
2
Tore the Chinese pasta into small pieces, adding materials other than butter, a bakery and face for 10 minutes。
3
You can pull out a thick film。
4
With butter and face for 10 minutes, thin, non-breakable membranes can be pulled out。
5
The fermentation of 20 degrees of wet cloth can be placed in a bakery by students with a bakery, and can be turned off with a few minutes of fermentation if the temperature is low in the winter, and the noodle temperature is too low for a few minutes。
6
It's 2-2.5 times bigger。
7
Take out the exhaust and split it into six rollers and cover it loose for 15 minutes。
8
Take one flat and turn, then grow the ellipse and press the bottom。
9
squeeze the seals from top to bottom and make the long strips suitable for 20 cm*20 cm。
10
One of them put it in the lower side of the mouth, and the mold was pre-made for viscos. Take a second fermentation. The second fermentation can be filled with a small bowl of hot water of about 80 degrees in the oven, and in winter it is cold enough to open a little bit of fermentation。
11
It's about twice as big, 200 degrees preheated in ovens, 180 degrees and 30 minutes baked, covered with tin paper, depending on the colour, and then painted with butter。
12
Done
13
DoneChinese refined dairy packs Make Tips
1. This dough is a bit wet, so beginners can reduce the water slightly. When shaping, if the dough is too wet, you can apply a little oil to your hands and rolling pin or use a little dusting flour; do not add a lot of flour just because it is sticky.