It's red cream

By VicentaLakin

It's red cream
It's early tomorrow morning for all the big night. The light's got to ignore the use of the phone. It'll take 10 minutes to ferment! No longer fermented with a morsel noodle, and in the middle of the winter when there was heat and room temperature, I tried to make two pasta, and the western pizza and Chinese rolls were sticky, and the flowers in the square were made out of cushy milk and old mama's pepper oil. They were delicious. Some favorite relatives could try with me。

Recipe Recommendations

  • ordinary powder 500G
  • yeast 10g
  • baking powder 5g
  • sugar 5g
  • warm water 260g
  • cold water appropriate amount
  • SUFU appropriate amount
  • Laoganma Chili Oil appropriate amount

Steps for It's red cream

  • 1
    Flour drops into the basin, evenly mixed with bubbled powder
  • 2
    Temperature water poured into the container with yeast and sugar modulated for two minutes
  • 3
    (b) Falling into the basin and mixing it with chopsticks
  • 4
    (a) Scratch the face of a smooth face, covering it with a fermentation film for about 10 minutes (my chef's machine rubs the face in three sets of 7 and 8 minutes)
  • 5
    The fermentation of the fermenting film is twice as large, and the fermented pasta is poached with its hand to open clear and dense bubbles
  • 6
    The fermented pasta rubbed for a few more minutes, and the gas from the fermented pasta rinsed
  • 7
    Here's the way my father learned to do it. Take out the dough and split it into two big ones
  • 8
    On average, one of the large groups is divided into eight small groups, each rounded up
  • 9
    The other one grows a square with a stick (the thinner the better)
  • 10
    (a) Combining milk with pepper oil (I mixed it with dry mother pepper oil and emulsion, which is no longer saline because of its high salinity)
  • 11
    (b) Equally painted on the skin
  • 12
    Rolling up strips
  • 13
    All in small pieces
  • 14
    (a) Cutted noodles into eight piles
  • 15
    (a) The eight rounded small bands are all pellets
  • 16
    Take a pile of them and put them on the face
  • 17
    Pack it like a bag
  • 18
    Tightening the mouth
  • 19
    (a) Close the door down and finish each in turn
  • 20
    (a) A steaming pot pours into the proper amount of water, discharges a nest of monkeys into the tank of the steaming pot, re-emerges for a further 15 minutes, and the fermented rolls squeezed empty and swollen with their hands
  • 21
    The fire evaporates to about 25 minutes and is then shut down and removed for another three minutes
  • 22
    Completed Chart

    • It's red cream Make Tips

    1) It is necessary to use warm water of about 38 degrees, i.e. a little warmer than hands, to help ferment. 2) Puffing and sugar are also the additives that drive the fermentation of the noodles. 3) It's especially important that the materials be matched according to their preferences, such as pepper salt onion oil, fragrance, etc

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