Creaming and roasting
By VicentaLakin
The pasta is what's left of the wash, and the wash's pasta is the material for the cold skin. The fermentation of the pasta with the fermentation of the fermentation is the addition of large empty bands to the skin. The roasted storks come from the steamed pasta, from the cooking, from the four-sweet, from the red roast, from the cooking. So, the roasted storks are made of noodles. It's a bit of a problem to wash the noodles, and now there's ready-made flour, with water, yeast and noodles, fermentation, which is much simpler than washing the noodles, so simple that they can be eaten and made. What I'm doing is eating a meal, eating cold noodles, eating food, not cooking alone, eating in the summer。
Recipe Recommendations
- Xinliang gluten powder 150 grams
- warm water 300 grams
- yeast 2 grams
- okra appropriate amount
- Black fungus soaked appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- rice vinegar appropriate amount
- white sugar appropriate amount
- Chengdu red oil appropriate amount
- slightly spicy
- steamed
- half an hour
- simple
Steps for Creaming and roasting
1
It's very simple to cook. Flour, yeast, warm water。
2
The yeast is modulated in warm water (the temperature of the warm water is just as high as a little heat by hand), the flour is poured in, the flour is mixed by the pouring down, and it is avoided, and if there is a block, it is modulated by hand. When it's settled, there'll be extra water in the basin, just pour it out. Wash the face and make the skin, and the rest of it is this state of face。
3
The yeast is modulated in warm water (the temperature of the warm water is just as high as a little heat by hand), the flour is poured in, the flour is mixed by the pouring down, and it is avoided, and if there is a block, it is modulated by hand. When it's settled, there'll be extra water in the basin, just pour it out. Wash the face and make the skin, and the rest of it is this state of face。
4
In summer, the temperature is high, the fermentation is fast, and the fermented pasta is clearly two to three times larger, and it becomes smooth。
5
In the guts of the rice-defeating rice rice, it is placed in a big steam, with a bumping face up. Add 600 ml of water。
6
Put a oilpaper on the steamer. I'm a circle cut with big paper. Oilpapers are made to avoid sticky pots。
7
Put the fermented pasta on the evaporate. I'm going straight into it with the pot. It's a little off, just a little hand. You don't have to pull it with your hands if you're already fermented。
8
The defecation meal selection function, with a default time of 25 minutes, has the right time for the lasagna band, and in a few seconds the meal is automatically running。
9
And when the time comes, it will open, and when it begins, it will swell, and it will shrink in a moment, and it will be as if the steam were scattered, wrinkled, and it will not look good. It's cool because it's covered with oil paper and it's not on the pot。
10
And when the time comes, it will open, and when it begins, it will swell, and it will shrink in a moment, and it will be as if the steam were scattered, wrinkled, and it will not look good. It's cool because it's covered with oil paper and it's not on the pot。
11
It's completely cooled, and it's thick enough。
12
Cut the face of the piece, cut the amount of the ark, and black wood in the bowl. In platinum oils, raw smokes, rice vinegar, vinegar, sugar, and a small amount of cooling water, the ratio is essentially 1:1:0:05:1, and the last taste is red oil, which is not spicy。
13
Put on the juice, get the red oil, and mix it up. Well, it's the taste of a four-favorite roasted beryllium that you love when you're a kid, because it's sweet silk, and now you don't have enough sugar, and this one and your husband eat all alone。Creaming and roasting Make Tips
1. When flour and flour are made, they must be mixed with powder and, if they have blocks, they must be broken with their hands. It's fine, it's smooth, it's smooth when it's still fermenting. 2. When varnished, the bottom of the packaging is best covered with oil paper and the packaging is unscathed. In addition to electric cooking, the steaming effect is the same as that of a steaming pot, so be careful not to make too much fire for 25-30 minutes. Three, the mixer, depending on what I like to put, I can put whatever I want, and the sauce is adapted to what I like. They say it's hard to talk. It tastes good。