Silver rolls
By VicentaLakin
FOR MANY TRADITIONAL PASTA, THE PROPORTION OF FATHERS (50, 60 YEARS) WHO POSSESS THIS SKILL IS SIGNIFICANTLY HIGHER THAN THE PROPORTION WHO TEACH THEM (80, 90 YEARS). BUT EVERY TIME I THINK ABOUT THE YOUNGER GENERATION, I FIND A PROBLEM: IT IS VERY DIFFICULT FOR PEOPLE TO DRAW UP THE PROPORTIONS OF THIS NOODLE IN A SYSTEMATIC WAY. SO IT TOOK ME A WEEK TO COOK, TO CONSULT MY MOTHER THROUGH REPEATED TRIALS AND PROOFREADINGS, AND REPEATEDLY BY TELEPHONE CALLS FROM ACROSS THE OCEAN, AND TO ARRIVE AT THE OPTIMAL SCALE FORMULA FOR THE FACE: MEDIUM-BANDED FLOUR, PER 100 GRAMS OF SALT, 0.25 TEA SPOON YEAST, 0.5 TEA SPOON SUGAR, 15 G ± 5 G WATER, 50 G § 5G (NOTE: AS THE SCALES ARE LESS ACCURATE THAN THE WEIGHT OF 10 GRAMS, I HAVE USED THE “TIP KEY” AS A UNIT, AND IF A FRIEND HAS DOUBTS ABOUT THE SPECIFIC TRANSFORMATION OF THE “TIP KEY”, PLEASE LOOK AT THE “KITCHEN UNIT CONVERSION” IN HIS PUBLIC NAME. AND THE ACCEPTANCE OF SWEETNESS VARIES FROM ONE PERSON TO ANOTHER, AND EACH BRAND HAS A WATER-SORTING BIAS, SO I SET A BUFFER OF FIVE GRAMS PER 100 GRAMS. MANY OF MY FRIENDS ON TWITTER SUGGESTED THAT I RECORD VIDEOS, SO THIS IS THE FIRST TIME I'VE INTRODUCED VIDEO-TAPE GIF TECHNOLOGY TO INTRODUCE SOME IMPORTANT STEPS MORE INTUITIVELY。
Recipe Recommendations
- medium-gluten flour 200 grams
- qingchong 2 pieces
- yeast 1 teaspoon
- white sugar 30 grams
- salt 0.5 teaspoon
- water 100 grams
- oil generation 2 teaspoons
Steps for Silver rolls
1
Half the spoon's salt is mixed into what's known as flour。
2
Intense: direct contact between salt and yeast
3
Put sugar in 100 grams of water and mix it evenly。
4
Add yeast
5
Smuggle evenly and wait for some bubbles to come out of the surface. In addition, it is recommended that water/milk be preheated to 35-45 degrees if it is colder in the winter。
6
The liquid is poured into the flour and the noodles and liquids are mixed with chopsticks. If the flour is covered on the wall of the container, the flour can be scraped into the dough with a razor。
7
A slightly condensed comment: there is no need to overwhelm flour scattered at the bottom of the container, as long as most of it is adhesived to the flour。
8
The lid can be covered and the first round fermented for about 30 minutes (20 degrees)。
9
That's the state after one fermentation。
10
Transfer of the noodles and flour that is scattered at the bottom of the container. Let's get half a cup of powder and we can start rubbing。
11
(GIF) THE FIRST STAGE OF THE LASAGNA IS A STICKY PHASE, PREFERABLY ONE-HAND OPERATION. THE PURPOSE OF THE LASAGNA IS, FIRSTLY, TO GIVE THE MOSAICS A CRAMP, AND SECONDLY, TO ALLOW SCATTERED FLOUR TO ENTER THE MAIN LASAGNA。
12
(GIF) WHEN THE FACE IS NOT STICKY, THE OTHER HAND CAN BE USED TO IMPROVE THE EFFICIENCY OF THE FACE RUB. IT'S ABOUT 10 MINUTES OF THE WHOLE FACE RUB。
13
fermentation was carried out twice, with wet cloths/large bowls covered with the completed noodles。
14
It can be fermented to 1.5-2 times the size of an hour。
15
Squeeze the air out of the noodles。
16
A little powder on the face of the dough
17
it is then evenly condensed into approximately 35 x 25 cm rectangles。
18
Cut two onions into small grains, pick them up with half a tea spoon of sea salt, then squeeze out additional moisture and pour them into two tea spoons of raw oil。
19
Scattered on the face of the face with fine onions
20
Then he folded three folds with a wide side。
21
Then you cut it with a knife. If you make six or two scrolls, you can cut 5 mm wide and if you do five or one, you can cut 3-4 mm wide。
22
In groups of each of the five articles, the grouping takes the form of a group of two or more, stretching the combination slightly towards the two head, then twisting it into a sprouted form, then wrapping it in the form of a knot。
23
and if you can't play it properly, please focus on the chubbylens
24
The finished rolls are transferred to the steam cage with a lid on for a third fermentation. Note: Kitchen Towel or gauze, on the bottom of the cage box, should be fully wet, completely wet and completely wet, so that they do not stick to the wreath。
25
About 30-40 minutes (water in the steam pan is warm water) can be fermented up to 1.5-2 times the size, then fire for 15 minutes, and then five minutes after the fire is out, then the lid will come out。
26
Let's finally enjoy the product。
27
Welcome to the 2D scan。Silver rolls Make Tips
Although it looks like 23 steps are complicated, and it actually takes less than 30 minutes, so I really hope that you can try to do it, starting with the most real food in the kitchen. If you have any doubts about the above process, you are welcome to submit them in the area below。