My baking, my records... the taste of my childhood...

WHAT YOU NEED

Ingredients

250 grams of flour
4 grams of yeast
One egg.
25 grams of fine sugar
120 ml of milk
25 grams of butter
2 grams of salt
A little bit of salt.
Meat loose in moderation

How TO MADE The meatballs.

Steps 1 to 4

1. Collection of materials

2. Except for butter, the material is mixed into flakes.

3. Rub it until it expands, add butter, and rub it out of the membrane.

4. 45 degrees, a bowl of hot water, ferment for an hour, twice as much.

Steps 5 to 8

5. If you don't back down, you'll be fine.

6. Exhalation in six parts for 10 minutes

7. It's an elliptical shape that closes the gap.

8. Put the bowl of hot water under 45 degrees and ferment for about 45 minutes, depending on your temperature.

Steps 9 to 12

9. After preheating the oven, brush the surface with a layer of milk.

10. Baked and dried on the net

11. Cut a knife in the middle and squeeze it into the salad dressing and evenly coat the surface.

12. Spread the meat.

Steps 13 to 16

13. Press gently so that the meat sticks to the bread.

14. The taste of the original market

Handy cooking tips

　　Spread the salad dressing evenly so that the meatballs stick better to the bread