1. sift the flour with the Fu to powder.2. bring milk powder, butter, eggs and ingredients blended together tangzhong.3. put 1 tbsp sugar into the warm milk. The sugar melts then put the yeast into it. Close the lid on hold, yeast, whole4. sift the flour mixture into the jar hit (head hit a hook for bread flour). Turn it on low speed to start work as Fu powder with salt and remaining sugar.5. gently pour the liquid ingredients in a 2 beat together. After a portion of the liquid into it, and then add the number 3 engine speed.6. fit together well, then put the mixture into the milk and yeast (now in our milk contains bubbles. A Czech yeast with it to use? If the bubble does not show that the yeast fot. Use maidaina?)7. fit together well, reduce the engine speed so the rest of Bergen 2 hit about 20 minutes.8. the butter in the dough to use preferred meadows kalamang, Bring dough that has been little ones come again, and then molding them into konklom in the kalamang with some white cloth (dry condensed water) in which to warm up twice, or until the dough for about 30 minutes the dough to inflate up to the meadows.9. use your finger to penetrate, remove air bubbles out.10. the scale weight powder meadows as a lump sum, and then bring the Division split into pieces of equal weight to rest again. 11. now we are chasing the wind of dough on each piece. By removing the 4 inches to handle gently, and then remove the dough that is '' pong hit the rim down to the thamwon to the visitors ' anniversary, flour, dough circles are at the finger to handle gently to smooth. '' let the pong is the innermost crevice remove the butter from the big old white fabric cover is made of thin pieces of chuen, until all the dough is a great meadows, another 15-20 minutes or until the dough is Fu again.12. Ta page with a little water mixed eggs.13. import baked with light 170 degrees Celsius. Approximately 20-25 minutes.14. out tha page with butter again. Secrets of smell. Very tasty, I ^^
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