I don't know
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 1KG
- Haiweili tendon enhancer 5g
- salt 10g
- water 0.5KG
- slightly spicy
- cook
- ten minutes
- ordinary
Steps for I don't know
1
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. 2. The increase in the amount of seaweed stretchers used in the making of the acetate is generally 0.5%, and if the noodle is felt to be too big, the increase can be reduced appropriately, and the adjustment for the increase is 0.3-0.5%。
2
The formula is used to measure the flour, the convulsor, and is distributed directly into the flour, with an appropriate mix。
3
A little salt on the side would facilitate the formation of the noodles, so that they could be dissolved in the surface water。
4
And the smooth ones。
5
The purpose of the balconies is to ease the stretching of the face and to make it more corrosive. 5. The wake-up time for machines and faces is generally about half an hour; the wake-up time for manual and facial features can be reasonably long。
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6. Split the waking noodles into pieces suitable for crushing。
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7. Scratch the face of the face to fit the size of the face and squeeze it into a strip。
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The noodles are usually cooked for about three minutes。
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They can also pass the cooked noodles through cold water, so they are not easily glued together and tastes smoother。
10
Ten, with the cooked noodles and the loveful halogen juice, it's a delicious traditional pastaI don't know Make Tips
To make Hélào noodles, you must select high-gluten flour. Generally, high-gluten flour, special refined flour, and super refined flour sold on the market are all suitable for making Hélào noodles, and some high-gluten Special Grade 1 flour can also be used. The typical amount of gluten additive used when making Hélào noodles is 0.5%; if the noodles feel too chewy, the amount can be appropriately reduced. The adjustment range for the gluten additive dosage is 0.3-0.5%.