Chinese Hokkaido
By VicentaLakin
Recipe Recommendations
- high powder 500 grams
- sugar 20 grams
- eggs one
- milk 135 grams
- light cream 100 grams
- yeast 3 grams
- milk powder 30 grams
- butter 20 grams
- egg liquid appropriate amount
- sweetening
- roast
- several days
- ordinary
Steps for Chinese Hokkaido
1
The main (medium) material is placed in a baker (liquid before solid) and then in a yeast。
2
Shave your face。
3
The fermentation in the freezer is about 24 hours to twice as large (up to 72 hours)。
4
发酵好的面团撕小块后加入除黄油外的辅料Shave your face。
5
加入黄油继续Shave your face。
6
fermented in the warm after rubbing in smooth noodles to twice as large。
7
The fined noodles are split into a flat-size, rounded exhaust cap to keep the film awake for 15 minutes。
8
It's just that it's been a long time, and it's been a long time。
9
fermented noodles。
10
Brush the egg fluid。
11
Put it in a pre-heated oven 180 degrees for about 20 minutes。
12
Out of the oven。
13
Seal the package when it's dry on the grill。
14
The finished product。
15
The finished product。
16
The finished product。Chinese Hokkaido Make Tips
Water must be pre-empted to slow joins when rubbing Chinese noodles, which must be hard, otherwise it will be too soft to add sweets in the back, and sweets in the sugar, and sweets in the right amount. When the finished product comes out, the organization is soft and delicate。