Flamingo rose roll

Flamingo rose rolls are not meant to be made with flamingo, because they were taught the effect of the high temperature of flamingo, which happens to be dry of yogurt and flamingo milk shakes for kids, and it feels like they've been squeezed out a little long, unfortunately, and they're high nutritional foods, so they're used directly with the evaporation. It's a bit of a special color. It's a pretty color before it's evaporated. It's a hot color. It doesn't affect the taste. It's a good taste. I'm evaporated with a cuisine pan. It's easy. It's a time to heat up the water before it enters the count. It's just for a second fermentation of the face, 10 to 15 minutes into the count. It looks delicious。

Recipe Recommendations

flour 300g
yogurt 1 cup
Dragon fruit half a
yeast 3g
oil appropriate amount
salt appropriate amount
chives appropriate amount

sweetening
steamed
half an hour
ordinary

Steps for Flamingo rose roll

take the big pot down into the flamingo milkshake, sift in the flour, you can't sift, you can bake, you always like to sift the flour. add a 3g yeast, and this season i can use 4g yeast, because i use a milkshake and a yogurt to promote fermentation。

Scratch the noodles。

Cover it up, ferment in the warm. I put it in an electric pressure pan, covered it up, and it felt fermented fast, about two hours. The fermented pasta takes it out, and it's pretty fresh, but the flamegoose's color is so hot that it fades, especially when it comes to alkalinity, that it's not a color, I've tried。

The fermented pasta removes a smooth exhaust, covering it with a shampoo for 15 minutes, and is then evenly divided into 12 small-faced agents。

Onions go to wash their skins clean and shredded, and a little salt is spilled。

Taking four small-faced agents, each of which is tumbled in tortillas, each with thin brush oil, and putting flowers and salt. I put salt on on the onions, and the onions were made soft, so it wasn't easy to spread it, so it better be separate. And then put every little pie one by one。

Good pie rolls from one side to the other rolls all right。

Cut from the middle, two rolls。

So, finish all the vases。

They add pure water to the lowest level of water, and they encode the wreath into the pot。

Cover the pan and hear the sound of the card “scramble” indicating that the pancap is closed, press the “nutrient evaporation” and the electric cooker starts work and starts counting in about 10 minutes. This program is automatically set at half an hour, so it's timed for itself, and I've been steaming for 15 minutes, depending on the size of the roll, 10 to 15 minutes。

The time has come to open the lids, to take out the larceny pot, to see if there is a special appetite, a house full of onions, and to eat a large roll without eating。

Out of the pan。