original Recipe
AvisRowe
Spaghetti is a very important category in Western food. The biggest difference between pasta and our traditional noodles is the proportion of eggs. <br />You can find countless varieties of pasta in French supermarkets. Generally speaking, there are two types: one is bagged noodles with a very hard texture. One is the soft fresh noodles ptefraiche. The noodles are quite like our rolled noodles in the north. They only use egg and dough, so they are more intense. If you classify noodles according to their shapes, there are many types. There are very small shell-shaped ones called Coquillettes, those with circles are called Gansettes, those with butterflies are called papillon, and so on. In addition, it can also be divided into whole egg noodles, whole wheat noodles and vegetable noodles of various colors according to different raw materials. Your son is full of eyes ~<br /><br /> When talking about the daily diet of French people, I am sure that 8 out of 10 people prefer pasta. My love for rice is really not very high. In addition to the choice of pasta itself affecting the taste, the key to pasta is of course the sauce ~ Today I introduce a simple and delicious pasta with sardine sauce. The taste is very light and suitable for summer ~
JammieO'Keefe
Production method:<br /><br /> 1. Use 100ml of warm water at 37-40 degrees to ferment the yeast, then add salt in the flour and mix well. Place it on one side in the flour and stir with chopsticks until the flour begins to cake, and then use your hands to knead it. If the flour cannot be formed, slowly add water until the dough is kneaded evenly and smooth, then cover it with a damp cloth and place it in a warm place to ferment for 1 hour;<br /><br /> 2. Prepare sesame paste while fermenting the dough: Mix the sesame paste, white sugar, and soy sauce well, then slowly add warm water and stir until the sesame paste is diluted and does not cake, and use chopsticks to pick it up and flow slowly;<br /><br /> 3. After the dough is fully fermented, knead it evenly with your hands, sprinkle a thin flour on the chopping board, and roll the dough into a half-centimeter thick dough;<br /><br /> 4. Pour sesame oil on the dough and wipe evenly, then sprinkle with sesame paste and spread evenly with a spoon;<br /><br /> 5. Pull one end of the dough while stretching it, slowly roll it up, and finally roll it into a long strip and cut it into 3-4 cm long doses. At this time, turn on the oven and preheat it to 180 degrees;<br /><br /> 6. Grab the two ends of the dose and fold it in half, that is, hide the sesame paste exposed outside as much as possible in the white flour, knead it round and gently press it flat, brush it with a layer of egg liquid and dip it with sesame seeds. Put in the oven and bake over 180 degrees over high heat for 15-20 minutes until both sides are golden brown. <br /><br />
