The soccer is soft

1

Bread materials, except butter, are placed in the bakery (the sequence of liquid powder before powder, sugar and salt on the corner), a hole is dug in the middle of flour, yeast powder is poured in, and a face-to-face procedure is initiated。

2

It will be covered by bread for 15 to 20 minutes, and the pasta will form and the butter will continue to rub。

3

Continue rubbing for 20 minutes to the extension stage, where the film can be pulled out。

4

Pack up the noodles and put them in the bakery and cover them for fermentation。

5

Make potatoes while the noodles ferment. Potato materials other than butter are mixed and evenly mixed。

6

The boiler is about 10 cents evaporated and the surface is solid and free of liquids. ♪ Can't cover the film ♪

7

Take the steamed potatoes, put them in the heat, add 10 grams of butter and rub them in the potatoes with your hands。

8

When it's completely smoothed, cover it up。

9

The noodles are twice as big and their fingers are pierced with flour, so that they don't collapse or bounce back。

10

The niced noodles take out the exhaust, split into two, on average, and roll out for 15 minutes。

11

On average, the potatoes are divided into two。

12

Take a nice, loose pasta, flatten it with your hands, open it with a cane, turn it over and do it again, fix the square with your hands and press the bottom. Take one of the potatoes and continue to stoke it with a cane into a rectangle smaller than the face。

13

The pecan chips are spread over the face, the walnuts, the raisins, the almonds and the bean are spread over the potatoes, gently pressing down。

14

Roll it up and down, then squeeze it down。

15

fermentation is repeated in the oven with a full waffle and the oven fermentation is activated. The fermentation temperature is set at 35 degrees, with a bowl of warm water at the bottom of the oven to increase humidity。

16

When twice as big, bread is taken out, a thin, high-banded flour is sifted on the surface and texture is scraped on the face of bread with sharp blades。

17

Put it in the middle of a preheated oven, with a fire up and down 180 degrees 15-18 minutes. (Specific baker temperature and timing should be adjusted to the individual ovens so that the bread can be painted with tin paper to prevent the colours from roasting deep)

18

You can eat it when you're out of the oven。

19

The finished chart。

20

The finished chart。

One, 59 grams of eggs are taken from my shell, and the amount of water must be appropriately increased or reduced according to the eggs and flour absorption. 2. When steaming potatoes, I've covered the membranes, so I can leave the membranes free, and if the membrane is wetter, I'm advised to wear gloves to prevent sticky hands if the membrane is laid directly on the face with my hands, without the need to open them. 3 In the recipe, walnuts are used. If they are live walnuts, they can heat them up in the microwave for two minutes, then the walnuts can heat them up in the microwave for two minutes, then the walnuts can break into small pieces, or the oven can be used to bake them for about 11-13 minutes, 150°C (the temperature and time should be adjusted to the actual situation in the respective ovens), and see if the walnut surface is slowly seeped out, not too much roasting, and it will be bitter. Any other nuts or nuts may be selected according to their preferences。