Red sugar on the face
By VicentaLakin
The so-called "fashion" is to rub some dry noodles in the already well-released noodles and absorb some of the water from the flounders, so that the veggies are chewing. In this section, the red sugar is frowned upon, chewed, stale and sweet。
Recipe Recommendations
- medium-gluten flour
- qingshui 240 grams
- sugar-tolerant yeast 6.5 grams
- brown sugar 100 grams
- Eat baking soda 2.5 grams
- sweetening
- steamed
- several hours
- ordinary
Steps for Red sugar on the face
1
Pour red sugar into clean water, boil it, mix it, fully integrate it with water, and dry it to about 30 degrees of warm water (not hot hands). 500 grams of flour mixed with yeasts, slowly pouring down sweet water and mixing it with chopsticks。
2
Sprinkled to the surface, covered with lids or shampoo, and fermented to twice as large as warm. The index finger is covered with powder, a hole is inserted in the middle, the hole does not collapse, and it is fermented when it can be seen in the middle of the face。
3
Put the fermented pasta in a little soda and rub it. The remaining 150 grams of flour were entered (and added) on several occasions, while the flour was covered with dry flour until the flour was integrated with the flour and made into a radiant face。
4
Put the noodles on the rise and wake up for 10 minutes。
5
When the boiler boils, water in the pot, when the steaming boiler boils, you pull the agent with your hands, you do not rub the face, you do not put the face up, you put it directly in the steam cage where you brush the oil (or put a wet-case sheet) and you have to space it, because it gets bigger。
6
Keep the fire evaporated 15-20 minutes to shut down, and five minutes to unplug the pan。
7
Chewy, sweet。Red sugar on the face Make Tips
One, you must pull the agent with your hand, not cut it, or you must have a crack that comes out of the scratch. 2. The amount of sugar required increases or decreases according to the taste of each population. After the first fermentation of the flour, when the flour is dried, it is added in multiple parts to ensure that each dry flour is integrated with the flour and then smoothed with dry flour。