Christmas cap, mushroom sausage bag
By VicentaLakin
The new Jane Jane is pure meat, trying to make something delicious. Look at December, it's getting cold, Christmas's coming, making this Christmas cap mushroom sausage bag. It's worth it to have a staple and a pie. It's something that you can eat directly, not for wrapping, and it's good to eat directly
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Steps for Christmas cap, mushroom sausage bag
1
Prepare most of the material2
Sausage and corn steamed on the pot for about 12 minutes3
The yeast starts with warm water4
Add flour, milk, sugar. Status5
We'll split it in half, and we'll ferment it in two6
Prepare other materials for fermentation7
Corn grains, sausage cuttin8
A little oil with fried mushrooms and carrots, a little salt and a little ointment9
Add corn grain and sausage10
The fermented pasta flattens the exhaust into seven11
Each one is split in half, half in half, a ball and a long strip12
Big piece of pelt. Pack it in13
Keep your mouth down, a little to the upper legion, a little higher up, and then you'll be flattened14
The red noodles are also small agents. They're elliptical15
Packed in the white part16
Tighten up17
Put the ball and the edge on it with water18
20 minutes, 15 minutes, 5 minutesChristmas cap, mushroom sausage bag Make Tips
Flour is not water-sorted, the amount of liquid increases or cools, as appropriate, and can melt yeast before rubbing bread. It is important to keep the sticky balls in place and to stick this material with water, which is not fully used, and the rest is available for direct consumption and is also a dish。