Cheese sausage bag
By VicentaLakin
It tastes so good with cheese and sausage, and when it's steaming, the kitchen smells like milk, so it's steaming out of the pot, and when it's hot, it pulls silk。
Recipe Recommendations
- flour 300 grams
- dry cheese 150 grams
- sausage 150 grams
- yeast 3 grams
- warm water
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Cheese sausage bag
1
Flour is placed in the basin and the yeast melts with warm water and slowly pours into the basin and stirs the flour into the form。
2
fermentation takes place in the warm behind the glitter。
3
When the noodles ferment, prepare the pies, break the dry cheese and cut the sausages。
4
The two materials are then blended and replaced。
5
Noodles don't shrink and fermentation ends。
6
The fermented pasta is vented into 50 grams of a small agent, with a little thickness in the middle, and the thin pieces around it are put into the material。
7
Squeeze in a few tweaks, and hold tight。
8
Get back coded into the steam cage, tweak it for 10 minutes。
9
Cold water on the pan, 12 minutes after the water starts steaming, 3 minutes on fire。
10
Tastes nice and bites a cheese sausage bag。Cheese sausage bag Make Tips
1. Water should not be added to the surface at all times, and the flour should be treated with water. 2. Do not immediately open the evaporation cap when it is evaporated, and not later than three minutes after the fire has ceased。