A salad sauce, coconut toast

1

A mixture of all materials except yeasts, salt and corn oil in the main material, which is rolled to dry powder, covering the membrane room for more than 30 minutes at temperature or placed in a freezer (lawful water, bubble face) for one night。

2

After long periods of static, the noodles naturally form a noodle, without rubbing the face, and the hand pulls out a slightly thick, very resilient film. After removing the noodles, they are added to the yeast, then they dissolve without particles, then they are added to the salt, then they are melted to the salt, and finally they are added to the corn oil, and then they reach the state of full expansion, at which point the surface of the face is smooth and can draw thin, unbreakable film (membranes)。

3

No fermentation, straight into six equals, rounding, covering the membranes for 15 minutes。

4

Make salad sauce and coconut toast first. Take a small noodle, squirt a square face with a cane, evenly rub a salad sauce and a coconut。

5

From top to bottom, keep your mouth shut。

6

Cut from the middle, do not cut the top。

7

Cut your mouth up, twist it around like a mahjong flower and squeeze it。

8

Both heads fold to the bottom and do the same to produce two more rolls, three of which are placed together in a toast box。

9

The three remaining noodles are made of soy-saloon toast, operating in the same way, with only a casserole replaced with soy-salon and placed in the toast box。

10

Fermentation to full 9 (fermentation without time) and surface omelette。

11

Put it in a pre-heated oven, bottom, top-fire, 130 degrees baked for 36 minutes and about six minutes baked with tin paper to prevent the surface from being too coloured (time, temperature determined by the oven)。

12

After the roasting, remove the mold and sidelink the net to cool it off (to avoid a collapse)。

13

When there is some heat left, the bag is sealed and kept。

14

Skin soft, sweet and delicious。

1. The bake time and temperature is adjusted to the home oven. During the baking process, the bread is coloured to cover a layer of tin paper. 3. The amount of milk used shall be adjusted to the size of the eggs and the water intake of flour. 4. The application of water legitimation (blisten method) to synthesize all materials other than yeasts, salt and oil in the main ingredient, after a long period of static so that flour is fully inhaled and naturally formed a face band, can significantly reduce the time required to remove the face and can be very beneficial for the removal of the film。