Puffed powdered oil bars
By VicentaLakin
Recipe Recommendations
- Jinshahe high-gluten wheat flour 300 grams
- Aluminum-free baking powder 6 grams
- baking soda 1/4 teaspoon
- salt 5 grams
- small egg
- corn oil 20 grams
- qingshui 150 grams
Steps for Puffed powdered oil bars
1
Flour is mixed with powdered powder, small soda, salt。
2
Add eggs, corn oil, fresh water。
3
Scratch it in a smooth, soft face, about half an hour。
4
The pasta is flattening。
5
As chart, folds up and down。
6
Once again, the fold is down。
7
The face of the noodles is oiled, the film is sealed and frozen in the fridge for the night。
8
The following morning, the noodle was removed, room temperature was placed for 10 minutes, the film was removed, and the noodle was placed directly by hand on the stylist, approximately 5/6 mm thick。
9
It's divided into two fingers wide。
10
Each section is divided into two。
11
Collapse up。
12
Press it with chopsticks in the middle of the rise。
13
Squeeze both sides of the face, evenly long。
14
The boiler is so hot that it's about 60% hot (which can float right away), and it's so raw that it moves repeatedly with chopsticks that it's evenly coloured on all sides。
15
If the bar swells, the gold and the yellow will be able to extract the controlled oil。
16
It's finished. It's good inside。Puffed powdered oil bars Make Tips
I used soybean soybean, so it's kind of darker than that。