Wang Chai
By VicentaLakin
WE ALL KNOW HOW CUTE WE CAN EAT THE BAG AT THE SUPERMARKET, AND IT'S GOOD TO MAKE IT YOURSELF. IT'S HEALTHY TO BAKE AND PUT IT ON THE TABLE. HA HA, LITTLE TASER, IF YOU TASTE A COUPLE OF BAKED BUNS, YOU'LL HAVE TO PACK A BAG FOR YOUR LITTLE COUSIN'S SNACK SO HE CAN MAKE HIMSELF A HEALTHY FAT. I'VE DONE A LITTLE BUN BEFORE, AND THE ZENG ZING HAS MADE A LOT OF NOODLES. WITH A CLOSE LOOK AT THE FORMULA ABOVE, WITH THE POTATO STARCH (50%) WRITTEN, YOU'RE BACK WITH THE FORMULA YOU WANT, YOU'RE DOWN WITH THE ORIGINAL POTATO STARCH, YOU'RE ABOUT 50% OF THE FORMULA, AND YOU'RE DOWN WITH THE SUGAR, BECAUSE YOU THINK 20 G SUGAR IS ENOUGH, YOU'RE BETTER-LOOKING THIS TIME, YOU'RE BETTER-LOOKING, YOU'RE BETTER ORGANIZED, YOU'RE BETTER OFF NEXT TIME. ~ (≧▽≦) ~
Recipe Recommendations
- potato starch 85g
- corn starch 20g
- milk powder 25g
- eggs a
- white granulated sugar 20g
- baking powder 1/2tsp
- milk fragrance
- roast
- half an hour
- simple
Steps for Wang Chai

1
eggs in one bowl, eggs in general size, 40-45g
2
Add white sugar
3
Smuggle evenly, don't have to pass away
4
Potato starch, corn starch, milk powder, mixed with powder
5
And pour into the egg fluid, and mix it
6
Glossy noodles
7
(b) Take a piece of pasta, grow a stripe, and cut the fingernail size
8
Scrambling into a little ball. Scrambling the ball is smaller than the finished one
9
Emission on the grill, with a gap between the balls
10
pre-heated ovens 175°c, 8m, approximately 7m
11
Just hang on. Grab it, please