Antenna

1

Put the flour in the basin, put it in the yeast, pour it into the water and mix it into a small face, and then rub it into a smooth face. Because flour absorbs water of a different water quality, it can pour in a small number of times, and it's very soft in the face, but it's not the kind of thing that's so rare, it's just as soft as earlobes. There's a time-saving approach here

2

Scratch the face, then put it into 15 g of oil and salt, rub the oil in the dough, start to feel scrumptious, and then lose sight of the oil, just feel very warm. The PS salt was not released at the beginning, but was also afraid of direct contact between the salt and the yeast, which affected fermentation。

3

IT'S OKAY TO PUT THE COVERED NOODLES IN THE BASIN FOR 10 MINUTES, AND THEN RUB THEM AND FERMENT THEM. IT'S TWICE AS BIG. PS1 TO 3 STEPS CAN BE COMPLETED BEFORE THE PREVIOUS BOWL. IT'LL TAKE 10 MINUTES。

4

A hand-drive will reveal many holes, extract them from the basin, put a layer of oil on the panel so that the oil on the hand will not be touched, so that the haired face will be put on the panel and rubbed in groups。

5

Then he will sew it with a sceptre of a half centimetre thick, not too thin, or it will blow up softly, and it will cut it to fit your length and width according to the size of your pot. If a standard point is to be cut into a long strip of 10 cm long and 3 cm wide。

6

It's nice to keep the good ones quiet for a few minutes before they go on, so it'll blow up. It's good to see if I'm in a hurry. Take two noodles. Together, the chopsticks were placed in the middle of the face, and the two of them were placed on the middle of the face, with their hands pressed on the two of them, so that they would not be separated when they exploded slightly deeper。

7

HOW DO YOU FIGURE WHEN TO BLOW UP? YOU CAN GET A LITTLE BIT OF IT IN THE PAN, AND YOU CAN PUT IT IN THERE, AND YOU CAN FLOAT IT. LONGER ON BOTH SIDES OF THE FACE AND TIGHTER ON BOTH SIDES. PUT IT IN THE PAN. PS, OF COURSE. IF YOU DON'T WANT TO BE LONG, YOU'LL BE FAT AND SHORT AND CUTE. WE DON'T HAVE TO BE AS LONG AS THE OUTSIDE, AND OUR POTS AREN'T THAT BIG. KEN X-KI'S TOO SHORT, HUH。

8

The oil bar will float immediately, with chopsticks to flip, with fire, not with fire, so that the skin of the bar will be hard, when both sides of the bar are golden, and the placement will control the excess。

9

it's soft. it's delicious. i'll eat it next time. it's more yellow than gold。

10

Enjoy your breakfast

11

Everything else will be fine, breakfast and love won't be fine

A time-saving method: Youtiao is typically eaten for breakfast, but from kneading the dough to waiting for it to rise takes at least an hour. Who wants to spend that much time in the morning making just a few strips of youtiao?! Anyway, I don't. So, we can finish the two steps of kneading and fermenting in just 10 minutes the night before going to bed. While you sleep, the dough ferments, and when you wake up the next day, you can start frying the youtiao directly; 15 minutes is more than enough! If you are preparing the dough the night before, please use ice water during the hot summer months. The purpose is to slow down fermentation and prevent the dough from over-proofing during the 10 hours you are asleep. Room temperature water is fine for the crisp autumn season. If you get a sudden craving on a Sunday, use lukewarm water. First, mix the yeast in the water for 3 minutes, then add it to the flour and knead to speed up the fermentation process.