Pancake
By VicentaLakin
The buns are one of the main foodstuffs of the northerners, especially the softer taste, because they are not too hard for me because they have lived with their parents since they were young and witnessed. I don't really use old-faced fat, but dry yeasts make me sneak. A bowl of flour plus about 1-3% of its weight by dry yeast, which adjusts the water temperature according to the season, and after a few hours, the condensed casseroles are ready. The buns, rolls and waffles are made, whatever they want. The buns do not have to have a flat pan, and a good non-cracket can still make a nice one. It's big enough, it's green, it's healthy, it's thick, it's thick, it's heavy, it's hard, it's hard. With whatever it takes to adjust you to season and taste. Let's get straight to the point. We've got a plan. We'll eat whenever we want
Recipe Recommendations
Steps for Pancake
1
Flour first: flour, dry yeast, sugar, cool water ready, hot water for winter, sugar for yeast can be better fermented。
2
ALL THE MATERIALS WERE PLACED IN THE BREAD DRUMS, WHICH WERE PLACED IN THE ORIENTAL 6D VAN, WITH THE OPTION OF A NOODLE APPLICATION FOR 15 MINUTES。
3
Remove the mixer bar, round the noodles directly into the barrel, and put a wet sheet over the lid, select the fermentation function for 60 minutes and see how the noodles function。
4
The pasta is twice the size of the original, the finger-tip flour is poking a hole in the top, it does not collapse and it fermentes successfully; the other method is to test the success of the face-to-face with an even, delicate air hole。
5
When waiting for the pasta to ferment, deal with the material: the meat pie pours into the proper sauce, raw smoke, salt, sesame oil, and the right amount of cold water into the thick paste。
6
White and carrot clean, carrot shave off the skin。
7
The smaller it is, the smaller it is, because it is rich in herbic acid, which affects the absorption of calcium, so that it is watered and naturally cooled。
8
Carrot cut Tiny, the smaller the better, so it's more condensed。
9
Combination of platinum and carrotdeen with meat pie, not earlier but before the buns; additional platinum with more water, with a light hand before the puddle, remove the excess water。
10
In step 4, the fined noodles were taken out on the board, rubbing the air, rubbing the strips, cutting into a flat-size agent, flattening, stomping into a slightly thick upper circle around。
11
Take the appropriate amount and put it in the middle of the pelt and squeeze it into a bun。
12
When all the buns are finished, some of them will be placed in a non-sticked frying pan for about 20 minutes, because now the weather is cold, the room is low, not just for time, depending on the state of the buns, it will be a little bigger and more round, and it will be a little oily along the pan wall, and it will heat up the medium and small fire。
13
It's stylish to the bottom of the bag and it's slightly yellow。
14
It's better to pour a proper amount of hot water into the pot than the bottom of a bag before reaching the waist; why don't you use cold water? Because the pot is hot at this time, if the cool water cools, it reduces the useful life of the non-painted; therefore, the perfect pot must be maintained。
15
Turn the fire and caps for about eight minutes until the sound of the infection is fully dried up。
16
Open the lids, and the fat, white buns are packed together. Sesame or onion onions can be released, water vapours can be released and the bottom can be hardened, and the rest of the raw buns can repeat the above。Pancake Make Tips
ONE, WITHOUT A BAKERY, RUBS ITS OWN FACE IN ITS OWN HAND, CAN USE A BIG STEAM PAN FOR THE FERMENTATION OF THE DAY, CAN HEAT UP SOME WATER WITH TEMPERATURE AND HUMIDITY, CAN PUT A LID ON THE HOOD INTO THE STEAM PAN, CAN ALSO ACT AS A QUICK FERMENTATION, BUT NOT TOO MUCH TEMPERATURE, FERMENTATION CAN BE SOUR IF IT IS TOO FAST, AND THE FACE TISSUE WILL BE VERY ROUGH AND UNSMELLING; AND TWO, WITH A NINE-YEAR-OLD AIR THAT DOES NOT STICK THE FRYING PAN, ONLY A SMALL AMOUNT OF OIL CAN BE USED TO FRY OUT A WATER BAG WITH THE LIDS, IF OTHER POTS WAKE UP. A LITTLE WATER IN THE POT IS RIPE FOR BUNS, BUT TO EAT THE BOTTOM, IT MUST EVAPORATE。