Bag

Recipe Recommendations

• flour 4 pounds
• three-line meat 3 pounds
• Jiang a small piece
• salt appropriate amount
• soy sauce appropriate amount
• chicken essence appropriate amount
• lush mountains a handful
• yeast
• eggs one
• fuel consumption appropriate amount

• salty and fresh
• steamed
• an hour
• ordinary

Steps for Bag

1

Let's play in the market while we're buying meat。

2

Don't drop the flour, leave some spare, put the yeast in it, put 1 to 2 grams, 4 to 8 grams, and see if you're happy, but you can't get the noodles, the yeast is the key, it's the end of the day, I'll buy the glitter, 12 bucks, a year is enough。

3

It's gotta be the yeast. It's gonna work。

4

Let's not pour water, yeasts and flour, water with warm water, around 40 degrees. The winter is faster, the water is a little more, and then rub. If you don't like it, you'll have to be strong。

5

When you're done with the sizes, the winters are fermenting, and there's a pot below, you can burn the water to your hands, 40 to 60 degrees. Don't get too hot, and then the basin goes in。

6

Cover the temperature。

7

Half an hour to see the effect, at least twice as big, if it almost waits another four hours, if it comes at night and eats the next morning, it's fermented with a protective film, and if it's fermented out one night, it gets acidic。

8

Tearing up a recent picture, pretty flat。

9

Grab some dry flour, rub it, breathe it. It's too much dry flour because it sticks when it fermentes。

10

Then make it a strip。

11

Cut it in small, watch it. Cut it, turn it. Press it, then use a stick。

12

It's good to watch the video hundreds of times, but it's not easy to teach you, it's trouble, it's mainly hairy, it's good and ugly。

13

Put the bags on the side, then steam them. Why? The time for the second fermentation, all of it, then slowly steam, is perfect。

14

It's really nice to evaporate。

Bag Make Tips

Recipe Categories

• Pasta Recipes