Pie

1

the 10g water and 3g fermentation powder are integrated, 500g flour and 250g water are rubbing into smooth noodles, each brand of flour is water-sucking differently, as long as it is rubbing into smooth hands. the noodles are fermented twice as big in warmth。

2

the noodles were pumped out, and a small amount of flour was still sprayed on the noodles, which was about 1 mm thick。

3

Crushing the circle with a mold, it can crush the round face with bowls and cups, remove the extra face on the edge, and spread a little flour. The edges are rubbing with the rest of the dough and preparing for the next round of leaffruit。

4

Oil on the surface。

5

Then it's folding, and the oil's in it。

6

Then you can use the comb to press it out as shown. Just a little bit at the end. I'm using a new comb to wash it and use it again

7

Then do all the loafcakes, wake up for 15 minutes. When the water in the pot is boiled, it'll be in a loaf cake, covered in a pan for 15 minutes. Then it's in three minutes。

8

The moment the loaf is evaporated and the lid is removed, it's so beautiful。

9

Let's have a separate picture of the loaf, the inner art。

10

Open up the pieskin and put on the vegetables you like。

11

This pasta is really quite modest for the tweezers。

12

If you don't like greasy meat, you're gonna have to taste this loaf. It's very simple

13

It's very expensive and delicious。

14

Let's try。

One, the pastry-haired process should be careful not to go too far, and the weather should now be on the balcony for more than an hour. 2. The waking hair of the noodles, with the hair of the post-embroids in the warmth and with care to cover the upper sheet or other east-east to prevent surface wind drying. Three, steamy loaf cakes don't rush to open the pan for three minutes. 4 The cake can be eaten with meat and vegetables, depending on their taste. 5. A good meal can not be finished at a time, and it can be packed in a conservatory bag, put in a freezer and then reheated. 6. When using a comb to crush the marks, apply appropriate pressure. It is impossible to see traces after the fermentation has been completed。