Hokkaido liner

By VicentaLakin

Hokkaido liner
THIS IS A LITTLE UNEXPECTED. THE FAMILY HAD ALSO ACCUMULATED A LOT OF LEFTOVERS TO BE USED, WHEREAS THE ORIGINAL INTENTION WAS TO MAKE A HOKKAIDO TOAST. THE ORIGINAL TEXT IS AS FOLLOWS: 270 GRAMS OF HIGH-BAND POWDER, 30 GRAMS OF LOW-BAND POWDER, 15 GRAMS OF MILK POWDER, 100 GRAMS OF MILK, 80 GRAMS OF LIGHT CREAM, 40 GRAMS OF WHITE SUGAR, 4 GRAMS OF SALT, 5 GRAMS OF YEAST POWDER AND 35 GRAMS OF EGGS. THE FIRST MATERIAL TO BE POURED INTO THE BAKERY WAS A SMALL REMAINING CAN OF LIGHT CREAM, WEIGHING 54 GRAMS, LAST WEEK. JUST SOME MILK AND 121 GRAMS, AND THEN THE POWDER. BUT WHEN YOU PUT AN EGG, YOU USE A FULL EGG OF 50 GRAMS BECAUSE YOU DON'T WANT IT LEFT. THIS INCREASED THE AMOUNT OF FLOUR, USING A TOTAL OF 320 GRAMS. AN ADDITIONAL FOUR SPOONS OF FRESH WATER WERE ADDED TO THE WATER INTAKE OF THE NOODLES. THE SMELL OF CREAM ON THE NOODLES IS NOT ENOUGH WHEN THEY ARE COVERED, SO THE EXTRA 25 GRAMS OF BUTTER IS ADDED, AND IT BECOMES SOFTER. THE FINAL ACTUAL USAGE IS AS FOLLOWS: 25 GRAMS OF BUTTER, 320 GRAMS OF HIGH-COATED POWDER, 121 GRAMS OF MILK, 54 GRAMS OF LIGHT CREAM, 40 GRAMS OF WHITE SUGAR, 4 GRAMS OF SALT, 5 GRAMS OF YEAST POWDER, 50 GRAMS OF EGG FLUID AND APPROPRIATE WATER. THE NOODLES WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO HEAVY, THEY WERE SO MUCH, THEY WERE SO HEAVY, AND THEY WERE SO LITTLE, THEY WERE SO MUCH, THEY WERE SO THAT THEY WERE SO, THEY WERE SO MUCH, THEY WERE SO MUCH. ISN'T IT THE USUAL TIME BEFORE? I HAVEN'T FOLLOWED THE WIND. ALTHOUGH IT WAS A HOKKAIDO TOAST, IT WAS FINALLY DECIDED TO TURN IT INTO A LINE. LOOK HOW SLENDER YOU ARE. THANK YOU, MASTER. - OH, I FORGOT, I'M STARTING TO USE IT. I USED TO LOVE KITES, AND I USED TO USE A FEW POUNDS OF GOLD ELEPHANTS, BUT KIM DIDN'T HAVE THE POWER TO DO WHAT I SAID ON THE INTERNET. LATER ON, IT WAS USED AS A LOW-STRENGTH POWDER AND, IN ORDER TO FACILITATE ITS COLLECTION, IT WAS BOUGHT AND TESTED. IT'S GOOD TO SUCK WATER. THINK LONG-TERM。

Recipe Recommendations

Steps for Hokkaido liner

  • Make Hokkaido liner step 0
    1
    The liquid material is placed on the bottom of the bakery
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    (b) To pour into all powdered materials
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    Scratching to smooth noodles
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    After fermentation to 2 to 2.5 times greater, butter is added
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    (b) Continue to extend
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    They were removed and divided into 10 groups
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    I'm going to make the noodles grow
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    Vertical roll-up
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    When they're sharp, they're put in a grill with a grill
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    End of fermentation
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    Brushing an egg fluid
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    In the middle of the oven, 180°C, 20 minutes, done。