Homemade oil bars
By VicentaLakin
Homemade oil bars
Recipe Recommendations
- high-gluten flour 300 grams
- salt 6 grams
- eggs one
- water 125 grams
- yeast powder 3 grams
- edible oil 20 grams
- baking soda powder 1 gram
Steps for Homemade oil bars
1
With the exception of edible oil, all the material was placed in a bakery, with a start-up and face function and a face rubbing for 10 minutes。
2
Slipped to a smooth, dry powder。
3
Add 20 grams of edible oil。
4
Cover the lid, which is more oily, so that when the face is rubbing, the oil goes up to the bread machine, and it continues to be rubbing up to the face, absorbing all the edible oil, and it is as soft as an ear fall。
5
The silicate pads are coated with appropriate amounts of edible oil, the face is adhesive, and the face is removed and the face is placed on the silicate pads and the face is crafted with hands。
6
A little edible oil on the face of the noodles and fermentation on the cover。
7
It's fermented twice as big and it's visible to beehives, that's all。
8
Open the shampoo, put a little oil on your hands, push the noodle softly, and push not too hard, so that when it explodes, the oil bars are strained, the oil bars are pierced, cut open from the middle, split into the opposite band, cut through the strip, hold up a lasagna, stretch a little bit, fold, squeeze two more heads, turn around, turn around, put it in the oil, put it in the chopsticks in the oil, and quickly flip the oil bars, so that they can be more heat-balanced, so that the oil bars will be more holed up and the colour will be more even。
9
It's enough to blow the tar bar up to gold。
10
Completed Chart
11
Completed Chart
12
Completed Chart
13
Completed ChartHomemade oil bars Make Tips
1. Oil bars should preferably be made with high-banded flour or, if not, medium-band flour, but not low-banded flour, without which there can be no condensation. 2. Be careful not to add all of the water once in a while, so that the flour is too thin to be saved with the proper amount of dry powder, and a little bit of dry powder, which, if too much of the flour is added, will overwhelm the final taste. 3. The large hole inside the oil bar and the looseness of the bite indicate the success of the fermentation. After full fermentation, the oil is soft, lubricated, extended, and the fried oil bar is soaked that it needs to be eaten while it's hot