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"Mizumawashi" - mixing flour and water
"Mizumawashi" - mixing tipur and water.
くくり "Kukuri" - pulling the dough together into a ball
菊練り "Kikuneri" - spiral wedging to take the air out
"Hesodashi" - making the surface smooth
Marudashi - rolling out the dough with rolling pin
"Tsunodashi" - shape the dough into square
"Hon noshi" - rolling out until about 1mm thick
"Tatami" - folding the dough
"Kiri" - Thinly Slicing the dough