Don't blow up the oven

1

Flour, powdered, salt, pepper powder, evenly mixed

2

Eggs, vinegar, sugar, oil, and another bowl evenly mixed。

3

3/4 of the mixed egg fluid is poured into the flour, and an appropriate amount of water is added to the surface, and it is smoothed. Split it into equal amounts of small agents, wake up for half an hour。

4

Scrambling the noodles, twisting them together, and then twisting them back and forth, into double-sharp plumes。

5

Brush oil on the grill, evenly coded with vasectomy. The oven preheats 180 degrees。

6

After the plaza, 170 degrees, mid-level, 25 minutes. In the middle, the grill can be aligned and an egg fluid painted at the last three minutes。

7

Asfa just came out of the box, it was a little soft, just a little cool。

1. If the dough strips lack elasticity and shrink back easily, let them rest for a while before continuing to roll. If the dough is too dry and hard to roll, sprinkle some water on the kneading mat. 2. For the egg wash on the surface, increasing the sugar by about 1/3 and reducing the salt by 10% might make it better. 3. The oven temperature of 170 degrees is for reference only; the actual temperature inside the oven is likely higher than 170 degrees. 4. Brush oil on the baking sheet, as the parts touching the sheet tend to brown too easily. Flip the dough twists over after baking for 7 minutes. 5. This time, the baking sheet was preheated along with the oven. I then quickly brushed it with oil and arranged the dough twists. The sheet being quite hot might be the reason why the parts touching it browned a bit too much. Next time, I will try not preheating the sheet.