Bego the Dragon Cat

1

Prepare your food。

2

First, we'll evenly mix mackerel with bread。

3

IF YOU MIX MATERIALS OTHER THAN BUTTER, AND THIS BREAD IS SO STRONG AS TO HAVE A STRONG TASTE, LOW WATER CONTENT AND HARD WATER, THEN IT'S SO SMALL THAT IT'S HARD TO GET EVEN A MACHINE. THE Q-BALLS THAT ARE UNIQUE TO BAGELS HAVE A STRONG AND STRONG TASTE, WHICH IS DIFFICULT TO GUARANTEE. SO TO BE PRESENT IN A SHORT PERIOD OF TIME, WE CAN USE THE "SELF-HYDROLYSIS" METHOD, WHICH IS WHAT WE OFTEN CALL STATIC, BUBBLE-FACE. IT IS A GROUP OF FLOUR MIXED WITH WATER, PLACED IN A REFRIGERATOR FOR ONE HOUR (PREFERABLY NOT MORE THAN 5 DEGREES OF TEMPERATURE) TO PREVENT THE PASTA FROM BEING LAUNCHED EARLIER. I'M NOT SURE

4

Squeeze it in a smooth patch. Covered with film protection and placed in a freezer not exceeding 5 degrees per hour. There's no static noodles, there's hardly any muscle。

5

It's a static noodle, and it's already able to pull out a slightly thick film, some solid film. At this point, the pasta can be covered with a cook's machine, a bakery or a hand rub. We need to do our best to pull out a slightly thick film, because if the face of the face is not smooth when the face is rounded up, it cannot be smooth when the paste is plasticized in the back, and it not only wrinkles the finished product to the beauty but also to the fermentation. So while it is not necessary to reach the full stage, it is also necessary to try to reach the extended phase, at least to smooth the face of the face of the face。

6

The noodles are placed in a cook's machine or a bakery, so that they can be hooked. Hits a little thinner film. If the hand was rubbing, it would have taken too long to do so, because it did not have to reach the full stage。

7

You've got some stretching, you've got butter, you've got low speed, you've got middle speed。

8

The pasta extends to an extended phase, where thin, more robust film can be pulled。

9

Take out the noodles, fall several times on the surface, and make them smooth, so as to facilitate the partitioning below. The temperature of the face is kept below 28 degrees as far as possible。

10

Split the noodles into an average of five, 80 grams each。

11

Roll round in turn。

12

Covered membrane laxity for 15 minutes。

13

Quite a nice, soft face, an elliptical shape, with the best of your hands. Don't push too hard on the face, and the smooth side is above it, so that a well-formed beego skin doesn't crack。

14

It is turned over and placed on the operating table parallel to the body, folded from one third of the room, and held tight on the root of its hand to prevent air。

15

One third of the bottom is also folded, squeezed out of the air with the palm。

16

And then we'll fold。

17

Hold on tight。

18

It was slowly lengthened from the middle to the other side with both hands. It may not be in place at a time, with a few rotations. It takes at least 25 centimetres for the face commander to ensure a round hole in the middle of the roast。

19

On one side of the left hand, a little bit more, and on the other side, with his hand flattening his face with a cane。

20

The opposite end of the noodles is presented in a circle. The other end of the line is wrapped in a tatter。

21

将擀薄的位置一点点用拇指和食指Hold on tight。

22

Cuts five oilpapers slightly larger than the circle (because when boiled, they are easy to pick, they are not glued to the grill, and they destroy the perfect shape. ) Put the whole linen on the oil sheet, then sort out the shape of the circle and make sure the hole is not too small。

23

Five in a row, on the paper. On the grill. Place the grill in a closed place and at the current temperature, the room will be warm. About 20 to 30 minutes。

24

At the end of the fermentation, boiled sugar, 1,000 grams of water and 50 grams of sugar. At 200 degrees preheat oven. Sugar fires burn to bubbles, keep the fire to a minimum and keep the temperature of the sugar at 90 degrees, which is better than the temperature, because it's not cooking, but burning。

25

Look good, a little bigger than that. The fermentation is not excessive and the temperature is now high, probably about 20 minutes. Because of the overfermented noodles, the interior is filled with gas, it may be boiled once it's in the water. A hand-pressed face should be flexible, different from the state in which sweet bread is fermented. At that point, the best position was to touch the surface of the face of the face slightly dry, and it was not deformed。

26

The fermented pasta is removed, and the fermented sheet of oil is put in the sugar water with its hand in it. (Because the bottom of the beego may be sticky, if pulled off straight, it can lead to deformation, and the face is prone to collapse, which is why it must be placed on the oil sheet. I'm not sure

27

Thirty seconds after one boil, 30 seconds after the other. The temperature of sugar should not be too high, and if the temperature is high, the cooking time should be reduced, and the temperature of sugar is the most appropriate when half-open. It's also basically smooth on the surface. It'll be boiled out with a leaking spoon and leached out of water。

28

The noodles are on the grill, but if they are not on the grill, they need oil paper. It is also possible to put the fished noodles on the towels, draining the bottom moisture, and having too much water affects the taste. Cooked face skins at this time wrinkles and the face swells when roasted。

29

The oven, medium, top-fire, 20 minutes. It's fine, but if it's a fire, it's 20 degrees higher in the last few minutes。

30

When you're out of the oven, you move the bread to the grill and it's completely cool。

31

White-coated water soluble。

32

scrambled in white, but added fluff marshmallows when not condensed。

33

It's evenly mixed into a plastic, soft chocolate pack。

34

It's divided into an average of five。

35

Take a chocolate, leave a part of the eye, rub it on the beego, put on a single glove, and slowly press the pressure on the chocolate, depending on the temperature of the palm, to shape the belly of the dragon cat。

36

And then make the belly, eyes, black wires for five dragon-cat bagels. Put tonsils on top of your head。

37

The stupid Dragon Cat Baco is done

Chestnuts: 1. To make skin-skin-skin-skin-skin-skin-skin beetles, the face of the face is not big enough because, after the fermentation, the skin of the face is not dry enough to keep it tight, and when it comes to hot water, it causes wrinkles. That's why the beego noodles contain less water. The fermentation process does not require too much humidity, but it does not require humidity, and it does not require sticky hands. The temperature and timing of the oven shall be adjusted to the conditions of the oven itself. 3. The water content is adjusted for flour intake and for seasons. 4. Once baked, they need to be completely dryed and stored in bags. Because if it is wet, it affects the taste of bread and the time it has to be saved. The baked bread, which is kept at the current temperature for a maximum of two days, can be kept in a part of the freezer room for two weeks or so, or in the form of some water on the face of the bread, in the oven for a few minutes。