Pasty of make it of fish of pickled Chinese cabbage
Taste even if
Slippery
Tender
Sweet
Taste even if
Slippery
Tender
Sweet
With makings
Stuffing of fish of pickled Chinese cabbage | 250g |
Flour (the wholemeal that I use) | 200g |
Yeasty | 2g |
The practice of pasty of cruelly oppress of pickled Chinese cabbage
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I am lazy, hey hey
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Stuffing of fish of pickled Chinese cabbage, equipment is good. If cannot be bought, with Ba Sha fish, pickled Chinese cabbage, pepper, egg white, amylaceous, all sorts of flavoring, I feel should about the same to breath out
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Knead dough (yeasty lukewarm to hydrate leaves, chopstick agitate
Pink comes batt condition, add oily begin of a few edible to rub the face again smooth) , leaven dough (the pace on the lid, the local 35mins that is put in warmth) , cent agent child (size is even) , forget before patted me to fall -
Tiger's mouth-jaws of death tightens up a law, include stuffing material!
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Decoct comes two sides is golden
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Very pleased with oneself gives boiler to breath out
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One sells 20 I feel to be divided nevertheless
Small stick person
Best bag stuffing is finished wake again send ten minutes, I am worn urgently eat to did not wake hair, still also go