I’ve been making paper flour bag sets for years and the quality of my paper flour rolls has been improving with each batch.
Now I want to share some of the techniques I’ve learned along the way.
You can make paper bread flour rolls and paper flour muffins in the same way.
Paper flour bags are made by boiling up flour and water, then letting it cool for a while, then using a rotary cutter to cut the dough into strips.
The dough can then be folded and used as a rolling paper for a paper flour roll or muffin.
The first step is to prepare the flour, which is basically a mixture of flour, water, yeast and salt.
This flour mixture can be made in any ratio of 1:3:1 or 2:1:1, with a bit of extra flour added for color, but it will be much easier to work with the ratio of 2:2:1.
The mixture should be warm enough to help the dough rise, and at the same time not too hot.
The next step is getting the dough to double in size.
Once the dough has doubled, it’s time to get the dough in a hot water bath, which will help the water rise the dough.
To get the best results, the dough should be allowed to sit for at least 15 minutes before using it.
Then, the flour should be strained through a fine mesh sieve to remove any dirt and lumps.
After removing the dough from the sieve, you can remove the dough by rolling it into a ball or using a rolling pin.
Then cut the ball into strips and add the strips to the flour.
Repeat this process until the dough is doubled in size, or until the paper flour is no longer moist.
You’ll need a plastic container, a roll of plastic wrap, a parchment paper roll, or a roll that will fit inside a plastic bag, for storing your dough.