It's so white
By VicentaLakin
We lost weight in the last few days, we only had to eat pasta's main food, and for almost a month, we had to eat buns and buns every day, and we were afraid we'd have extras to sell them outside. It's not like I'm evaporating. It's like the noise. It's delicious. It's better to take a look at the experience of the first time that the steamed bun is not smooth, there's a little pit, and the next few times, and it's important that the last tatter is smooth and smooth
Recipe Recommendations
- flour 300 grams
- white sugar 20 grams
- yeast 3 grams
- warm water 150 grams
Steps for It's so white
1
The yeast powder is open to use at about 35 degrees of temperature
2
Add sugar to flour and mix it evenly
3
Gradually pour yeast water into flour, mixed with chopsticks with water, and if the water is not sufficient, the appropriate amount of warm water may be added
4
(b) Hand over the face until it is soft, smooth and fine
5
Put a wet sheet on it and start waking up
6
For about an hour, watch out, the face is about twice as big, the index finger is covered with powder, a hole is inserted in the middle, the hole is either collapsed or fermented
7
The fermented pasta is flattened, flattened, air drained, swung to the size of the pasta, and then swung the strips
8
On average, the noodles are divided into six small ones, and the small ones are formed, rounded and released into the oiled cages
9
Cover the pan and ferment the second time for about 15 minutes, so that the fermentation of the noodles becomes large, the fire evaporates for 15 minutes, and the pot is ready for five minutes。