Old-fashioned
By VicentaLakin
Recipe Recommendations
- flour 约300 grams
- Lao Mian 1 block
- vegetable oil 约15ml
- qingshui appropriate amount
Steps for Old-fashioned
1
The pasta was made with a little bit smaller than the fist, and it's in the freezer, and it's fermented again。
2
It's full of gas holes and it's bigger。
3
Add flour。
4
mixed dry flour with old noodles。
5
A proper amount of fresh water is added, the flour is mixed in a form, and some vegetable oil is added when dry flour is almost invisible。
6
It was rubbed in the face and started with rougher and dryer。
7
Keep rubbing and rubbing until the "three light" state of face, handlight and basin light. Round the noodles, seal them, freeze the fridge and ferment them。
8
This is the noodles that came out the next morning。
9
There's a tiny hive inside。
10
Take out the noodles, rub the exhausts over and over again, and rub the noodles even smoother。
11
Split small and as equal a size as possible。
12
Take a copy and continue to rub the face of the face, one at least 20 times。
13
The covered face is very smooth, covered in a slightly thick upper, slightly thin bottom, a bit like a light bulb。
14
The side looks like this. This has to be done because of the fact that, after the chrysanthemum has been plastered, it has to have a second hair, which will sink in the course of it. If it's organized in a spherical form from the beginning, the back of the second gill becomes flat, and then even more flat, and it doesn't look good enough. It's sorted into a slightly thick, thinly tumbled light bulb shape, and it's more obese. It doesn't matter if it's a bun shape, it's just a circle。
15
Put it on the steam curtains, put oil on the steam curtains, I use the silica pads, it works. More than 10 minutes。
16
The fire will be steamed up for 15 minutes, and the tatter will be released two or three minutes after the fire has been shut down. Steamy buns, fat and white。
17
The skin is as smooth as the skin of the baby。
18
Internal organization is delicate。Old-fashioned Make Tips
One piece of pasta can be left every time you make a pasta, which is the old one. We call it the "noodles," and the next one can replace the yeast with the old one. There's no pasta for yeast