. >> i'm's chef lou paladino at valley forge casino resort.ay we are making with carmelized cheese, onions and sage and thinks your fox food bite. to start we have four cups of all purpose flour and one cup of warm milk and pinch of salt. >> warm milk. you want to put it on so it is about 85, 90 degrees. the to the flour i will add a pinch have of salt. we will add this in, slowly. and then as you mix, you want to pull away from the side and add in the center incorporating, until it the becomes a cohesive mass. you can see it is getting thicker. take the the well and incorporation it like this, and form, the dough. and for this dough what is important that the milk is warm, in the boiling hot and what that does is to the warmth of the milk, helped to develop the glutens in the flour and that is working with the energy of your hand. the dough just wants to be silky. you want it to be silky here. i'm washing my finkers in warm water. after about ten minutes of needing. i'm using warm, moist water. as you can see no flour on the board. you want t