101.   In a small saucepan over medium heat, add flour.

102.   In a heavy saucepan over a medium heat, melt the butter, then add the flour.

103.   In a medium bowl, gradually add flour to beaten eggs, beating with rotary beater.

104.   In a small skillet over medium-high heat, heat the butter and add the flour to make a slightly thickened roux.

105.   Incorporate the flour on low speed, adding the rest of the flour in two batches, turning the machine off when flour is added.

106.   It will provide an excellent nonstick surface without adding excess flour to the dough.

107.   Just add flour to boiling water and butter and cook the mixture until a thick paste or ball is formed.

108.   Knead well to make a soft dough, adding more flour if needed.

109.   Knead, adding additional flour a little at a time, until you have a smooth, elastic dough.

110.   Knead on lightly floured board until smooth and shiny, adding more flour if necessary to keep the dough from sticking.