Red sugar willows
By VicentaLakin
We used to make pasta when we were kids, freshly steamed sugar packs took a bite, sugar juice came out, sweet honey. And now I'm doing it every once in a while and I'm looking for some childhood memories. Mom's red sugar bag is a triangle, and I'm not gonna make a willow, as good as it tastes。
Recipe Recommendations
- flour 300 grams
- milk powder 10 grams
- qingshui 180 grams
- white sugar 2 tsp
- dry yeast 4 grams
- brown sugar 3 tablespoons
- sweetening
- steamed
- an hour
- ordinary
Steps for Red sugar willows
1
Put all materials in the basin, add water and mix them evenly with dry powder。
2
Live as smooth noodles, fermented。
3
The fermentation is complete, the noodles are twice as big。
4
Take out the dough, spread the flour to be sticky, squeezing evenly and excluding the air。
5
Small, flat-sized noodles, a bit looser in the circle。
6
Red sugar in the bowl, with appropriate amounts of flour, is evenly mixed. Sugar and flour 3:1。
7
Take a noodle flat。
8
It's rounded, with a proper amount of red sugar。
9
Squeeze in the tail, evenly up and down。
10
The tails are squeezed and wrapped in willows。
11
All done, lined up in oil-painted steam closets, empty distance。
12
Ten minutes of laxity, cold water in the pot, a fire that opens up and turns into fire, evaporates for eight minutes and opens three minutes after the fire has been shut down。
13
The finished chart。