Milk chop bag

By VicentaLakin

Milk chop bag

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Steps for Milk chop bag

  • 1
    ALL THE MATERIALS OF THE CHINESE NOODLES ARE EVENLY MIXED, COVERED WITH A LID OR A SHAMPOO, AND PLACED ABOVE 17H IN THE FREEZER
  • 2
    It's supposed to be slightly larger and torn open to see a very fine and even hive
  • 3
    Tore small pieces of Chinese pasta, evenly mixed with other materials except salty butter in the main noodle, and then swung into a smoother noodle, added to the cedin butter, continued to swung to the face, softer and softer, and pulled out a thinner film
  • 4
    Put a slightly rounded noodle on the panel, cover it with a shampoo, and ferment it twice the size (room temperature of 25 degrees or 40 minutes)
  • 5
    flowing of the noodles into eight equal sizes, protection of the film on the back of the roll, 15 minutes of room temperature. about 105 g each
  • 6
    Take a nice, loose noodle and grow a strip from the middle to the end
  • 7
    A little rectangular after turning over
  • 8
    Behind the thin bottom of the minister, it rolls up and down along the long side
  • 9
    And when you close your mouth, it'll be a little shorter than the grill or an olive
  • 10
    Put the long strips in the oven with the pre-painted paper, then rearrange the rest of the lasagna, put them in warm and wet, and re-ferment
  • 11
    In about 50 minutes, the noodle fermented twice the size of the original size, pressed the face of the noodle with its finger, felt its tension and left no trace on the surface
  • 12
    The oven preheats 190 degrees. At the end of the preheat, some fresh water was sprayed on the face of the dough
  • 13
    The simulators are sent to the oven, mid-level, upper-fire, 180 degrees, baked for about 25 minutes, the bread surface is yellow and the volume expands to a slight contraction. If the colour is too high in the middle, a layer of tin paper can be added in about 10 minutes. Once the bake is over, it's out of the oven, demould, exposed to the bottom of the oil sheet, and put it on the grill, so it can be sealed

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