I'll bet you that
By VicentaLakin
Recipe Recommendations
- high-gluten flour 400g
- milk 200g
- butter 15g
- white sugar 10g
- salt 1g
- eggs one
- yeast 5g
- wild bamboo shoot appropriate amount
- leek appropriate amount
- mushrooms appropriate amount
- dried bean curd appropriate amount
- chicken essence appropriate amount
- oil appropriate amount
- salty and fresh
- steamed
- several hours
- simple
Steps for I'll bet you that
1
Preparation material
2
The rest of the main stuff is in the bread-crumbs, and the yeast is on the top
3
The baker's 25 minutes to add butter to it
4
When the bread machine comes out, prepare the casseroles, the wild crumbs, the pickles, the mushrooms, the beans
5
Put shredded vegetables in the same bowl, with salt chickens and proper smelt oil, and put on one-time gloves and mix them evenly
6
Smuggled and even, to be used as a "boiler."
7
The pasta that was fermented once in the bakery
8
Take out the noodles, split them into two, and keep them in the freezer and the other one is full
9
We'll split it into six pieces. We'll cover it up
10
Take a loose pasta, make it a bowl, wrap it in. Feeds
11
It's a trap
12
When one is ready, freeze the fridge for the night, steam the next morning
13
It's fertilized. It's huge
14
Breakfast today
15
The buns are a little open, but soft is flexible
16
Tastes goodI'll bet you that Make Tips
Noodles for buns can take too long to ferment, much less referment。