How to make Net cheese bag - VicentaLakin's Recipe

People who bring up the Internet usually think, who? Searching for the word "red" is a picture of a beautiful woman, and to be honest, what I'm talking about here is not one person, let alone a beautiful woman. Because it's too hot, it's as fast as the Internet Red, so it's called Net Red, and I think it's more popular, because I don't know what the Net Red is, but what it is. Ha-ha. It's almost impossible to know how hot it is. I almost ask my friends if you eat cheese bags. I can't help but avoid cheese, because it's a little fat and it's a lot of heat. I'll tell my friends if they want to fatten up. Well, I admit that I'm a food eater, but how can I miss a cheese bag? I made this cheese bag in a Chinese way. Don't mention how soft it is. The kid's holding bread before it's cheese. The three-year-old's little hands are pressed to the end, and he's popping up

The default time for the selection and face application is 10 minutes without adjusting the time。

When it is finished, the noodle is placed in a large bowl, covered with a protective film, and fermented in the room at more than three hours (with a temperature of 28 degrees during the day of the day on the day of the fermentation), the time being adjusted for temperature and air humidity。

The fermented noodles are hives。

The fermented Chinese noodles are torn and placed in the bread-crumbs, into the main mask material, and the hairdresser is to be activated and the condition of the flour is to be checked in 28 minutes。

You can make up the mural face。

This is when the machine turns off the fermentation program for 30 minutes, and a good state of fermentation can be viewed with flour on its finger, and the holes that are punctured do not shrink or collapse。

The noodles are split into two equal-sized ones, with a 15-minute waking film。

Roll round, put in a 6-inch twirl. (The twirl is painted early with butter, adhesive)。

The molds were put in the oven, and the bowls were better warmed, but the two days were raining and the weather was very wet, and I didn't put them on, choosing the two fermentation program, which was fixed for 40 minutes。

When the fermentation is over, it takes a full nine, not enough to increase by 10 minutes to 20 minutes, but generally not because I'm in a state that's over a lot longer, with early egg break-up, back-up after sifting, fermented face brushing the egg fluid, thin layering, and not good looking。