Pretzels
By VicentaLakin
The key to this "precious saline roll" is to make it with well-cooked precipice, so that it can be cooked, shredded and sifted, preferably with small, shredded particles. This precipitine pasta can be used to make pepper salt and soybean tofu。
Recipe Recommendations
- flour 500 grams
- yeast powder 2 grams
- oil 1 teaspoon
- salt 2 grams
- cooked pepper noodles 2 grams
Steps for Pretzels
1
Flour is fermented with fermentation powder, covered or covered with skin-covered film with warm water and smooth noodles, and fermented for about two hours in warmth。
2
Put the fermented noodles out of the air and rub them。
3
Make it big。
4
Plot a layer with corn oil。
5
A flat amount of salt, and fresh peppers。
6
Then roll it up。
7
Scroll it into a fine, even shape。
8
Cut with a knife. Must cut evenly。
9
Cover the wet drawers, double-dip for 20 minutes。
10
Cold water in the pot。
11
After the cover, the fire burst and the fire evaporated for 15 minutes。
12
Three to five minutes later, the lids were lifted. Out of the pan, you can eat at the table。Pretzels Make Tips
either peanut oil or olive oil. Two, less salt and more precipitous noodles. 3. Precipitated peppers can also be grinded with a cuisine。