Sioux-style bonito
By VicentaLakin
Recipe Recommendations
- Water and oil skin: lard 60 grams
- water 40 grams
- medium-gluten flour 150 grams
- fine sugar 40 grams
- Crispy dough: Vegetable oil 45 ml
- low-gluten flour 90 grams
- meat floss appropriate amount
- Thousand Island dressing appropriate amount
- Surface decoration: egg yolk liquid appropriate amount
- sweetening
- baking
- several hours
- simple
Steps for Sioux-style bonito
1
Water-oiled materials are mixed, covered with protective membranes and sedated for 20 minutes。
2
The oil-coated materials were mixed and covered with protective film for 15 minutes。
3
Meat pines are added to an appropriate amount of 1,000 island sauce, and they mix up. This ratio is based on personal preferences。
4
Both the tarp and the tarcrete are divided into 16 equals。
5
Get a water-coated pasta, flatten, open。
6
Pack a piece of lasagna。
7
Seal it down。
8
The pasta is growing up again。
9
From top to bottom。
10
Push it vertically, open it。
11
Pack in。
12
Seal your mouth. Seal your mouth
13
Put it in the oven and brush the yolk on the surface。
14
The oven is 200 degrees preheated for 10 minutes, the noodles are put into the oven for 25 minutes, and they are taken out for cool immediately after they have been cooked。