Salted egg oatmeal
By VicentaLakin
My husband is a southerner in the north, but he's been in Beijing for decades, so the staple food in the family is based on pasta. The pasta is dead and hairy. The dead ones are the ones that don't use fermentation; the hair is the ones made out of old fat or fermentation. I don't know how to use it, but I play fermented powder, so these like buns and rolls are always on my table. Today's lasagna is hairy, and after several foldings and pressure, it's what it looks like. It's not so hard to use a lasagna. The middle heart can be replaced with any taste, the jam, the pie, the dried fruit. The dry yeast for the hair is 1-5% of flour. There is heating in the north in winter, with yeasts at 1-2 per cent, and there is no heating and air conditioning in the south to increase usage appropriately. If there are too many yeasts, the pasta will smell clearly yeast and not good. The noodles are too fast, the tissues are rough and they don't taste good. So you have to be patient. You can make a warm, wet environment with ovens or big steam pans, and you can put a laminate on the pelvis and start it in one or two hours。
Recipe Recommendations
- flour 200 grams
- salted egg yolk of 9
- dry yeast 2 grams
- white sugar 8 grams
- warm water 130 grams
- salty fragrance
- steamed
- ten minutes
- simple
Steps for Salted egg oatmeal
1
Flour, dry yeast, white sugar, warm water, which is adjusted for flour intake and taste; water is 50-65 per cent of flour volume; water is more soft and dry with less taste, but it is pretty; white sugar provides the yeast with nutrients and better fermentation; flour 200 grams, dry yeast 2 grams, white sugar 8 grams, warm water 130 grams and salted egg yellow 9
2
Scattered with chopsticks, then rubbed into smoother facials, and covered with fresh film for basic fermentation in warm and wet areas
3
(b) Treatment of salted egg yolk during fermentation: 15 minutes of steam in the pot and the cooling out, which can be adjusted upwards and downwards, or replaced with other cuisine
4
And flatten the salty yolk and sift it, so that it may spread evenly and thinly
5
Fashioned noodles are twice the size of the original, finger-stamped flour with a hole in the top of the flour, no collapse, no convulsion, and fermentation is successful; if they are lifted, the tissue at the bottom has a small, delicate air hole
6
(b) To remove the noodles and put them on a rubbed, to grab two pieces of flour and rub them into them until the gas hole in them disappears and is carefully organized
7
Rewind the remaining one third of the face on the right and adjust the four sides
8
The salty yolk is loose, so a third of the face of the yolk on the left does not fold, but folds the double face to the left, so that the yolk is spread evenly in the face
9
(b) Turning pasta 90 degrees and growing squares with a cane, slightly smaller than for the first time; and spreading the remaining two thirds of the yolk evenly on the skin and only two thirds
10
And the like of the front, so that it may be folded
11
(a) Turn the pasta again at 90 degrees, with a little twirling with a cane, and split it into two equals, so that the remaining egg yolk is scattered over one of the surfaces
12
(b) The two pasta are placed together in a steam pan with oil paper, which can also be replaced with wet drawers; a lid is placed on for 20 minutes
13
The pasta has become more round than before, with a fire, steaming up and steaming for 20 minutes; before the time comes, don't rush up, five minutes to open, and the surface is smooth。Salted egg oatmeal Make Tips
1. The salty yolk must be fertilized and sifted, so that it can be spread more evenly and at a more distinct level; 2. It is cold in winter, the face is less fermentable, it can be covered with filaments, it can be covered with a big steam pan and the fire can be shut down, it can sit in it and create a warm and wet environment, and it can be easily fermented; 3. The salty yolk is looser and not easily adhesived on the skin, so when folding, it has to move slowly and with its whole hand in the palm of its palm。