The noodles
By VicentaLakin
The pasta (also known as plaza, lasagna, bed cover) is one of the traditional pasta of the country and is characterized by a smooth and simple taste. The traditional paste is mainly made of wheat flour, sorghum and potato flour。
Recipe Recommendations
- flour 1 kg
- salt 10 grams
- Haiweili tendon enhancer 5 grams
- water 0.5 kg
- salty and fresh
- cook
- ten minutes
- simple
Steps for The noodles
1
1. Flour is made with high-strength flour, which is sold in the general market with high-strength flour, special powder, super-precision flour, etc., which is suitable for making flour, and some special flour with high-strength flour can also be used in making flour. The increase in the amount of seaweed stretchers used to make the oscillations is generally 0.5 per cent and, if it is felt to be too big, the increase can be reduced appropriately, and the adjustment in the amount of the botulinum is 0.3-0.5 per cent。
2
The formula is used to measure the flour, the convulsor, and is distributed directly into the flour, with an appropriate mix。
3
A bit of salt on both sides facilitates the formation of the band, soluble the salt in the water and smoothed it。
4
The concubines were placed in a 30-minute wake-up zone, and the purpose was to ease the stretching of the face, which was more conducive to squeezing。
5
The wake-up time for the machine and the face is generally about half an hour; the wake-up time for the manual and the face can be reasonable。
6
It's a nice, waffled piece of noodles。
7
Squeeze the face of the face, fit the size of the face。
8
Noodles are usually cooked for about three minutes。
9
You can also pass the cooked noodles over the cold water, so they don't stick together and taste smoother。
10
I'm gonna make a delicious traditional pasta with a nice, salivaThe noodles Make Tips
High-strength flour is selected for the making of flour, and high-strength flour, special powder, super-precision flour, etc., are sold in the general market, while some high-strength special flour can also be used in the making of flour. The increase in the use of the mussels is generally 0.5 per cent and, if it is felt to be too big, it can be reduced appropriately, and the adjustment for the use of the mussels is 0.3-0.5 per cent。