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I Am A Gourmet: Just Eight And You Want Me To Start A Roadside Stall? - Chapter 135 - Perfect Palmier
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Chapter 136 - Master Chef Competition
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... you?”
“Sure.”
“The most troublesome thing about this is the forming the crispy layers, so the choice of flour is especially important. You must use T65 high-grade flour. Only then can the dough be kneaded and stretched again and again without breaking.”
Xu Le took the flour, butter, sugar, milk, salt, and water and mixed them together. First, he wore gloves and stirred them evenly. Then, he added the liquid ingredients into the dough portions by portions until it was soft ...
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