Pretzels
By VicentaLakin
Noodles are soft, easy to digest. The powder of pepper is added, the smell of peppers. And I'm going to open my hairloaf with a knife, and I'm going to put on meat, vegetables or fried eggs, and I'm going to be more nutritious。
Recipe Recommendations
- flour 200 grams
- qingshui 130 grams
- white sugar 1 teaspoon
- dry yeast 3 grams
- salt and pepper powder appropriate amount
- salad oil appropriate amount
Steps for Pretzels
1
Flour, sugar, and fermentation. Dry yeasts are watered out, added to the flour, evenly mixed, and softly covered in fermentation。
2
The noodles are fermented to twice the size of a beehive。
3
The noodles are removed, dry powdered, fully ventilated, loosed and condensed into a thin, thick, square rectangular face。
4
First, a salad oil and then a smooth pepper powder。
5
Rolling up from the bottom, closing down。
6
The rolls are divided into six equals。
7
Take a roll and squeeze it on both ends。
8
Both ends to the middle, squeeze。
9
Collapse into circles. All in turn, relax for five minutes。
10
Take a noodle and press the flat-tip as a ton of about 1 cm thick。
11
A flat pan with a small amount of salad oil and a hot pan with noodle。
12
The little fire turns on one side of the gold and turns on the other and continues to fry on two sides of the gold and the middle is ripe。