Dendrolimus punctatus

high gluten flour:400g coconut powder:20g sugar:40g salt:5g yeast:5g butter:30g whole egg liquid:1 meat floss:several water:about 140g https://cp1.douguo.com/upload/caiku/d/5/e/yuan_d52411f2cc5c76334d58a3781503123e.jpg

Dendrolimus punctatus

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Dendrolimus punctatus

Cooking Steps

  1. Step1:Mix everything except butter and meat floss.

  2. Step2:Knead by hand for about 30 minutes.

  3. Step3:Add butter during kneading.

  4. Step4:After kneading, cover with gauze.

  5. Step5:After about twice of the dough, dry noodles are stuck on the hands and the dough is taken out.

  6. Step6:Use a rolling pin to remove air bubbles from the dough. Continue to knead or beat the dough.

  7. Step7:Divide into dough of similar size.

  8. Step8:Roll it into an oval leather. Make it as shown in the picture.

  9. Step9:Put it in the baking tray. Second fermentation.

  10. Step10:Brush the whole egg liquid when you grow up. Put it in the oven.

  11. Step11:Preheat 180 degrees. 15 minutes later. Fragrant caterpilla

Cooking tips:There are skills in making delicious dishes.

Category of recipe

Chinese cuisine

How to cook Chinese food

How to cook Dendrolimus punctatus

Chinese food recipes

Dendrolimus punctatus recipes

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