Chapter 129: Mackerel Rice Ball Tea Rice

Mackerel, actually, is just another name for mackerel.

Pole Star Dormitory Kitchen.

Sen Tian Makki and Xingping Chuangzhen divided the last mackerel in the refrigerator.

Xingping Chuangzhen's method of dealing with the mackerel was to slice it into rings and after heating the oil, toss it into a frying pan to fry.

People paid more attention to Makki.

Compared to Xingping's simplicity, Makki's ingredient preparation process could be described as "complicated."

She found two small bags of different flours, weighed them—one bag had 600 grams, the other 900 grams—then threw them into a stainless steel basin and mixed them.

"Low-gluten wheat flour and high-gluten flour?" Ichise Hui murmured softly, resting his chin on his hand.

Then, Makki cut several pieces of pasty butter, also weighed them, and added about 600 grams of butter chunks into the flour, thoroughly mixing them before adding water.

"Not hot water?"

Yoshino Yuuki exclaimed.