Pure alkaline macaroni
By VicentaLakin
IT'S A VERY SIMPLE HOME-MADE, HOME-MADE, HAND-MADE PASTA. NOT ONLY IS IT SOFT AND SWEET, BUT IT'S COLD AND IT'S NOT HARD, BUT IT'S CHEWING MORE AND MORE
Recipe Recommendations
- flour 200g
- baking soda 2g
- oil appropriate amount
- sugar appropriate amount
- sweetening
- fried
- ten minutes
- ordinary
Steps for Pure alkaline macaroni
1
Flour ferments naturally in the warm, and if it's the best, diluting the fat and the face, and the speed of natural fermentation. Okay2
200g flour with a little soda 2g less warm water3
TAKE OUT THE FERMENTED NOODLES, SLOWLY RUB DOWN THE DILUTED SODA INTO THE NOODLES, RUB THEM OVER AND OVER, CUT THEM OPEN, AND THEY DON'T STICK4
We're going to split the dough into a flat, small noodle5
The ratio of sugar to flour is three to one, depending on the taste. Paper Feeds6
Take a little noodle and flatten it with sugar7
Seal your mouth, flattened your pan, filled with a proper amount of oil, burned with a small fire8
It's branded9
OK, IT'S EASYPure alkaline macaroni Make Tips
One, I usually have a night fermentation the next morning, with a box of yogurt or steamy curds in the cold and a piece of paste used to be the same old fat as before the next one. 2. Little soda must be smoothed over and over again, otherwise there will be yellow spots. It doesn't smell sour, it's the best way to cut. 3 The sugar used for sugar cakes is used for flour and the branding process does not crack sugar water。