Chinese All-Mike toast

By VicentaLakin

Chinese All-Mike toast

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Steps for Chinese All-Mike toast

  • 1
    Add all Chinese materials to the container
  • 2
    We're all in this together
  • 3
    It fermented around four times the temperature
  • 4
    Add all but butter to the mixer, then cut the Chinese into small pieces
  • 5
    The chefs rub their faces in the face and pull out thicker film
  • 6
    Add butter and keep rubbing
  • 7
    To pull out thinner film
  • 8
    The fermented pasta is warm again
  • 9
    It's fermented to 1.5 times the size
  • 10
    The exhaust is divided into three pieces, rounded and covered by a 15-minute membranes
  • 11
    ♪ The soft, smooth face of the face ♪
  • 12
    One third from the left to the left
  • 13
    It's long again. Press the bottom
  • 14
    From top to bottom
  • 15
    Then make the remaining two noodles in the toast box
  • 16
    The warm and wet place is fermented to a full nine, covered with toast, to the pre-heated bottom of the 180-degree oven, up and down, baked for 30 minutes
  • 17
    The baked toast is out, and the top is cooling down
  • 18
    Slice is good. It's good with jam. I put on my own pear sauce

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