Chinese Food
Handgrip biscuit (self-made handgrip biscuit blank)
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It's too hard to be a southerner. I sweated for the first time. I did it according to the online procedure. The photo is my own production process. The data is for reference only. It depends on the water absorption of flour (slowly and slowly)
Cooking ingredients
Cooking Steps
Step1:1
Step2:
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Step4:
Step5:
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Step8:
Step9:Cut into 4 equal part
Step10:Evenly apply edible oil to prevent adhesio
Step11:Apply a little oil on the chopping board first, and then thin
Step12:One positive and one negative fol
Step13:1
Step14:1
Step15:1
Step16:1
Step17:1
Step18:1
Step19:1
Step20:2
Step21:The rest can be rolled out and separated with plastic wrap. Put it in the refrigerator for freezing. Take it out the next day without defrosting. Fry or steam it directly.
Cooking tips:The taste is hard. If you have butter at home, you can put butter instead. It should make the taste soft. There are skills in making delicious dishes.
