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KOSHER/SEA SALT 3TSP (10 g)
WATER 6 TBSP (90 ml)
if there is some flour left add only very little amount of water
place the dough ball in a 2-gallon Ziploc bag
relax the gluten
repeat this process 3 more times (total of 5 times)
rest the dough for 2 hours (3 hours in winter)
Cut the dough into V (3 mm) strips
drain and rinse well under cold running water
GREEN ONION/SCALLION