Hokkaido toast

The materials of the noodles are mixed and covered with a fermentation of three to four times warm

The fermented face is torn into small pieces of material other than the main lasagna, rubbing it in a smooth state and rubbing it up until the lasagna can come out with a stronger, transparent film, and the covered face covers for 30 minutes

Folding in both sides of a loosely fermented face into an ellipse, folding in the interior slightly from bottom to bottom, three sets of up-rolled Hokkaido toast from the bottom -- a bowl of hot water in the ovens, setting fermentation patterns around 38 degrees, with a toast box in the oven for a second fermentation, with a time frame of 60 minutes, fermentation until eight minutes of the box to remove the toast box and hot water, and a 180-degree pre-heating box in the oven at 180 degrees below and below 40 cents. When the skin is similar in colour, remember to cover a layer of tin paper to prevent the surface from burning out of the furnace and disembowel it and cool the shelf。