Snack
By VicentaLakin
The so-called “fashion” is to rub some of the dried noodles in the covered flour while rubbing it in, absorbing some of the water from the flour, so that the evaporated bun eats the bars. In the northern pasta, the "sweet buns" are unique, and they are beautiful when they steam out of the cage, they are colorful and white, they are bright, they are chewy behind the entrance and they are sweet. The buns are also more durable than the usual ones and are kept for longer periods of time, owing to lower water content. Traditionally, flour is made of pasta, which is used as a noodle and is then fermented. It also requires the transfer of suitable alkaline water, which is repeated face-to-face production by adding a percentage of dry flour. This time, a little improvement was made, a fermentation was used, and the preferred friends could try。
Recipe Recommendations
- flour 350g
- qingshui 170g
- edible Trona 1.5G
- warm water 30g
- yeast 1.5G
Steps for Snack
1
The old-faced material is mixed (without glitter) and the room warms ferment for 4-5 hours to the beehive (winter fermented overnight)。
2
Add 50 grams of clean water to melt into alkaline water reserve (supplementation)。
3
300g flour (with 50 g flour reserved) is added to the old torn face, slowly pouring into the water and mixing it into the form。
4
Hold hands tight, and alkaline water from the outside of the fist is poured into the noodle, until all alkaline water is fully rolled into the noodle。
5
the remaining 50 g flour is torn into the dough。
6
Until smooth and delicate。
7
Growing-up strips split equally。
8
Rounded in turn into pagoda form. Quiet hair for about an hour. Until the fermentation is 1.5 times larger, the noodle is light. In cold-water pots, about 15 minutes after the water starts, three minutes after the fire。
9
The finished product。
10
The finished product。
11
The finished product。
12
The finished product。Snack Make Tips
The evaporation time is adjusted to the biomass size. Once made, a piece of pasta can be set aside for old pasta, kept in the freezer room of the refrigerator and taken out in advance of use and returned to temperature。