![]() But for some reason I didn’t read the part were you recommended refrigeration for 15min. The dough was SUPER sticky so I had to knead more than 5 min to get it out of my hands and I had to use all 60g during the kneading process so that I could take it off my hands, it was way stronger than anything I have kneaded before, low-key I almost panicked haha. Before, it was super pink and pigmented but after the microwaving it became dark pink and by the time I took it out of the freezer at the end it was the color of sand. During the buttering it was great, it was super sticky actually, it stretched almost 20 inches so I’m not sure what could have happened?Īlso, during the microwave part, it darkened. The thing is that the texture at the end is too dry and almost like a “fruit roll up”, it did stretch though… But it was very dry for some reason. Hi! I just did this with my boyfriend today and followed every step. (We will use this cooked flour to prevent from getting sticky later.) Cook 60g glutinous rice flour over medium heat for about 5 minutes, whisking constantly, until it smells like popcorn. ![]()
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