Old-fashioned
By VicentaLakin
Let's start with the "old paste" in the old bun, which is a small piece of pasta rich in yeast
Recipe Recommendations
- flour appropriate amount
- baking soda appropriate amount
Steps for Old-fashioned
1
It's cooler and cooler, but it'll speed up the fermentation2
And the face, the flour mixes into a fermented face, and the face is fermented in the warm3
The timing of fermentation is determined mainly by the size and temperature of the old face, so each fermentation time varies. In the summer, usually in the morning, the afternoon can be evaporated. How do you know if the noodles are fermented4
The process of edible alkaline and hairline production produces lactacid bacteria, so the alkalin (i.e., small soda) ingested with the old lasagna is required, and the appropriate alkaline is an important step. The edible alkaline and flour were mixed together, and they were evenly ploughed into the noodles on several occasions and woke up for about 10 minutes. How to see whether the amount of edible alkaline is appropriate (Key Step 3): 1, the acid smell disappears, instead of a mild sweet taste of 2, the stickyness drops, the cut on the face, and the cut is not easily attached5
Into the pot, when you wake up, the boiler is burned with cold water, the noodles wake up and grow, and then you cut out the swab of the right size, put it in the boiler, and then the water will run for 15 minutes, and when it's ready to dry up, you can dry it up a little bit。6
Let's go7
Let's go