Cracker
By VicentaLakin
The traditional frying bars are used as an aluminum pine, and many of them have been replaced with aluminum-free aluminum pine, and the use of aluminum-free ancillants has been very large, i.e. they have high oral resilience and are not very softly eaten. A new type of non-aluminium-free analuminium-free anaesthesia is a non-aluminium-free anaesthesia, which is composed entirely of aluminium-free materials, with characteristics similar to those of analuminium anaesthesia, and a very soft fried oil bar, which solves both the aluminium-containing and the technical problems of the oil bar。
Recipe Recommendations
- flour 1 kg
- Crispy fried dough stick leavening agent 25 grams
- edible oil 50 grams
- salt 15 grams
- water
Steps for Cracker
1
Flour is measured according to the formulation requirements。
2
It's called a greasy oil bar inflation。
3
Call it vegetable oil。
4
Measuring salt。
5
Measure the water。
6
And then you spread the precipitous oscillates in the flour evenly。
7
They are then fed with oil, salt, water and flour。
8
And become smooth noodles. And face requirements: and surface smooth face groups, typically requiring “three light”, i.e. basin light, handlight, face light。
9
It's gonna make a nice patch。
10
Vibrant surfaces, which usually take about two hours, are used to the precipitator。
11
Make a nice, waffle face
12
Cut to the same size
13
Put the two pieces together and press them in the middle of the fold。
14
Squeeze both of them and stick them together and pull them together to a certain length depending on their size。
15
In advance, heat the boiler up to around 210 degrees, put the long strips in the boiler, roll them with chopsticks, grow the bars, and color the golden yellow, that is all。Cracker Make Tips
Low-weight powder。