The conch roll

By VicentaLakin

The conch roll
It's nice. It's nice. It's nice to have a soft face。

Recipe Recommendations

  • Medium gluten flour 200 grams
  • sugar 10 grams
  • yeast 2 grams
  • water 100 grams左右

Steps for The conch roll

  • 1
    All materials and groups, set for 10 minutes. One round。
  • 2
    the length of the chopsticks is approximately one third wide, and the face of the chopsticks is no less than 4 mm thick。
  • 3
    Width as Chart
  • 4
    Just ignore the arrow. I'll tell you why. Left to the middle and right to the middle。
  • 5
    See? Turn right over。
  • 6
    The point of the arrow is right here, cutting the line with a split plate, and looking up at it, it's clear how the line is cut。
  • 7
    Cut it all, don't be like me. It's a mess。
  • 8
    Take a chopstick and put it down there。
  • 9
    1. To provoke the film. Hold the chopsticks in hand and the noodles in hand. 3. Turn slowly to the right. Turn to the middle and move gently。
  • 10
    1. After a 180-degree rotation, 2. chopsticks press down and the prototype comes out. See the position of the chopstick pressure? This is mainly a look at the level of pressure。
  • 11
    The finished photo
  • 12
    Details
  • 13
    Summer fermentation is half an hour
  • 14
    Beautiful
  • 15
    Side
  • 16
    Stand up
  • 17
    Nice

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