Tacos
By VicentaLakin
It's really fast, and it's December in the blink of an eye, and friends who've been interested in making good food since the beginning of a zero-kitchen experience say it's getting too fast, and it's actually part of the relief. When I was in a bad mood, I used to paint all day in the studio, and now I like to bake, and I'm happy to play with flour。
Recipe Recommendations
- Anjia Unsalted Butter 75g
- powdered sugar 40g
- eggs 15ML
- low-gluten flour 115g
- Tizigan 50g
- rum Xiao Xu
- salt 2g
- milk fragrance
- roast
- ten minutes
- simple
Steps for Tacos
1
FIGURE 1: ANGJA SALT-FREE BUTTER 75G, SUGAR POWDER 40G, EGGS 15ML, LOW-BANDED FLOUR 115G, TITANIUM DRY 50G RUM, SALT 2G
2
Tits cut into fine grains or melted
3
After softening the butter room, press it with a rubber razor, then mix it with sugar powder
4
Add a big spoon of egg fluid and mix it evenly
5
Down into low-stamp flour and salt, evenly mixed
6
Add Titling evenly
7
Smash it evenly and become a noodle. Put it in the freezer for half an hour
8
FROZEN HARD RECTANGLES CUT INTO PIECES OF APPROXIMATELY 0.7CM THICK WITH A KNIFE. CUT IT AND PUT IT IN THE OVEN, IN THE PRE-HEATED OVEN. 170 DEGREES, 15 MINUTES