Mashed pea toast

1

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

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 for the noodles, which are divided directly into two pieces, rounded and covered by the laxity of the film for 15 minutes. The material is divided into two。

4

Separately, the noodles are torn apart, packed into the material, and the mouth is torn down, covering the membranes for 10 minutes。

5

the wrapping of the fabric is about 1 cm thick, 45 cm long, 25 cm wide rectangular pasta ( evenly moving from the middle to the outside, so that the material is not distributed in an uneven fashion, which leads to the cutting of all parts without a puddle), and the skin is slashed evenly with a sharp knife (which can see the material), and the more evenly the skin becomes better。

6

A small amount of flour is spread over the surface of the cut to prevent the folding of the face from being glued to the panel, which affects the beauty of the florist。

7

Turn your face, turn the bottom up to the middle。

8

Crush it down to three。

9

Right and left to the middle。

10

Turn over。

11

Put it in the toast box。

12

The fermentation is up to eight points (the fermentation does not look at time) and the surface brushes the egg fluids and soaks white sesame。

13

Put it in a pre-heated oven, bottom floor, up and down, 130 degrees baked for 30 minutes and about six minutes baked with tin paper to prevent the surface from being too coloured (time, temperature according to the oven)。

14

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

15

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

16

Pipples, fluffy。

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. Using water legitimation (blisten method), all materials other than yeasts, salt and oil in the main ingredient are synthesized into a lasagna, after a long period of static so that flour is fully inhaled into water and naturally formed a facial band, which can significantly reduce the time taken to remove the film. 5 - The packaging is already sugary and the amount of pasta sugar is not too much, otherwise it is too sweet。