Eggstick

By VicentaLakin

Eggstick

Recipe Recommendations

Steps for Eggstick

  • 1
    Skin practices: high powder, low powder, sodium oil mixed with water, mixed into noodles. Water is not pouring in at once, it is being added gradually, and water is being used to adjust the softness of the face of the face to smooth surface. We'll wrap the noodles with a membrane。
  • 2
    Put Maggie in a lasagna, hit her with a crutches, hit Maggie thinner. Don't turn on the plastic sheet, put Maggie on the thin side with a cane. The softness of Maggie after the thinness should be basically the same as the hardness of the noodle。
  • 3
    The thin powder on the panel will grow the squares with a tumbled face. It's four angles out, so it's easy to make the shape more even. Good face, the width of which should be the same as that of Maggie, three times the length。
  • 4
    Put Maggie in the middle of the face, turn the pieces around and wrap them around and squeeze them in。
  • 5
    Opens the folded face outside again, slams the face with a cane, then opens the square and then folds again. Fashioned face with a shampoo, loose for 20 minutes。
  • 6
    open loosely and finely, hit with a cane, grow into a square, then triple. the three-folded face is then condensed into 0.6 cm thick, 20 cm wide and 35-40 cm long. cut off the extra sides with a knife and do the whole thing。
  • 7
    From the end of the line, the patched face is rolled up, and the film is wrapped, cold in the fridge for 30 minutes and relaxed。
  • 8
    the loosely fine rolls cut to about 1 cm thick with a knife and put it on flour. put the little face on top of the flour and put it in the mold. squeeze it in the shape of a silhouette with your hand, and stab it a few times with your toothpick
  • 9
    Creaming practices: fresh cream, milk, milk, sugar, white sugar in a small milk pan, with a little fire heating it while mixing it to white

    • Recipe Categories

    Recipe recommendation