Wang Chai
By VicentaLakin
Recipe Recommendations
- low-gluten flour 20g
- milk powder 10g
- potato starch 150g
- baking powder 2g
- eggs one
- butter 25g
- powdered sugar 25g
- condensed milk 10g
Steps for Wang Chai
1
Prepare all the material。
2
Put low-banded flour, potato sodium, powdered powder and powdered milk in a bowl。
3
Butter softening, sugar powdering, a little manual mixing, or sugar powder flying everywhere。
4
A slight break and a three-time entry of egg fluids, each of which mixed the last egg fluid and eventually added milk to the precipitating state。
5
It's good butter。
6
Putting all the powder in it, evening it with a razor, pressing it back might be hard and it would be difficult to mix it with a razor, so put on gloves and go straight to hand。
7
It's rubbing noodles。
8
And start rounding, so that you may look at the TV while you have the big face that you have not yet done so, and you shall cover it with fresh membranes or wet cloths to prevent it from drying. When it's almost full, the preheat oven, it's up and down at 160°C。
9
Before you get into the oven, spray a small amount of water on the surface of the small noodles so as to prevent them from drying up! Up and down at 160°C, mid-level, 20 minutes or so (time and temperature are only references, depending on the temper of the oven) to the satisfactory top colour。
10
You're gonna have to put that in a bag。
11
It's delicious。