Float rolls
By VicentaLakin
Quick foods, simple processing, thick fibres, the feeling of eating with their throats, are not very popular, but it preserves nutrients that are not found in many fine foods, and eats one meal at a time, improving both taste and nutrition。
Recipe Recommendations
- flour 400 grams
- cornmeal 50 grams
- sorghum noodles 50 grams
- yeast powder 3 grams
- salt 5 grams
- shisanxiang 3 grams
- vegetable oil 30 grams
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Float rolls
1
(b) Dissociate yeast flour and add flour (meal flour is mixed earlier, so only two colours can be seen on the map)。
2
It's a little bit of pasta。
3
Until it's fermented in the warm, soft, smooth, soft, soft。
4
It's twice the size, a hole, if you don't turn back, it's in a beehive。
5
It gasses the noodles into three small lumps, taking one of them, stomping them with a cane, spreading salt and 13 fragrances。
6
Brush a tar, roll a roll。
7
Cut the roll into a section of approximately size。
8
Two folds together。
9
Press down from the middle with chopsticks。
10
The scrolls just kind of snapped up, sorted out a little bit better。
11
You need to get your hair up twice, get your size up, get your hands down, and you're ready. When the water in the pot is released, it is placed in a bouquet, and the fire is about five minutes old and the fire is about 20 minutes old。