De Bone Your Own Ham This Thanksgiving
This is how I de bone my hams for thanksgiving dinner. One of them had some weird red stuff inside, not really sure what it was.
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LEVEL★★☆ IMPORTANT NOTE: READ THIS BEFORE START BAKING 180×100×120 mm Shokupan mold 300g rice flour (or normal rice flour) 5g instant dry yeast (you can also use active dry yeast) 25g sugar 4g salt 250g water for Mizuho Chikara, 300g water for normal rice flour 12g vegetable oil (canola) My baking stuff list on Amazon…
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