Fried bouquets
By VicentaLakin
The original idea of a croquette comes from a croquette, and since the one with the meat is ripe, so can the small croquets in this layer. But this roll doesn't have to be traditional, fat and round. I've made the wreaths to make a few more in the pot and to increase the area of contact with the bottom. You know, you look cute. In particular, the soft, white, white, blue, blue, fragrance, mixed tastes, and mutated tastes make me think
Recipe Recommendations
- medium-gluten flour 300 grams
- dry yeast 3 grams
- warm water 200 grams
- peanut butter appropriate amount
- vegetable oil 15 grams
- salt 2 grams
- Vegetable oil for frying pan 10 grams
- Pan-fried with cold water 1 cup
Steps for Fried bouquets
1
Flour, dry yeast, hot water ready
2
Flour, dry yeast, hot water in the basin, mixed with chopsticks; flour in different brands has different rates of water consumption, and water can increase in volume without knowing its characteristics
3
(b) Hand-stamping of the face into a smoother face and fermentation on the basis of warm and wet areas
4
(a) The pasta is 2-2.5 times the size of its original hours, with the hand-shocking face of the face of the face of the face of the face of the face of the face of the face of the face of the face of the face of the face of the face of the face of the face of the face of the face of the face of the face, with a flat air of the face of the face of the face of the face of the face of the face of the face of the face of the flour (outside the weight of the flour) and a full of the flour into the face of the face of the face of the face of the face of the flour, so that the evaporated velves are properly formed, the internal air of the air is even, and the surface of the surface is smooth rather than plume
5
(a) To remove the noodles from the mat and to dislodge them into about two millimeters of flour; I will make two fragrances of peanut butter on the one hand, and a little vegetable oil on the other, with a little salt even
6
(a) Roll up from the bottom because the face is very soft and rolls over the skin until it becomes a roll
7
(b) Cutting the face roll into a balanced formulation
8
(a) Take a formulation, with two undefeated ends stretching out and then folding
9
To twist into a vasectomous state, to twist a few times as you like; the more the circle, the more the layer
10
(a) A bit of oil (out of weight) in the frying pan, and the number of a roll is placed in the frying pan every time it is done, until the full number of the rolls is placed in the frying pan, with a lid on it for about 20 minutes, and the peanuts are 1.5 times the size of the original, electricity is available, and the heat is heated with medium fire and high fire
11
(a) A glass of water, covered by a lid, which turns the fire into a medium low fire for about 10 minutes, after a fixed and microfocused colour at the bottom of the voltage
12
The volts are fully swollen, and the interior is ripe, so the pan covers are removed, the water in the pot and on the rolls are evaporated, and the bottom is crammed hard, the fire is low, so as not to fry, and the pot is edible。
13
Frozen bouquets, fragrances, soft bulletsFried bouquets Make Tips
1. Flour has different intake rates, and the amount of water is different; if it is to be shaped well, less water can be released; if it is to be made softer, the amount of water is usually between 55 and 70 per cent of the flour; 2. A twitched bouquet can be placed directly in a pan with pre-oiled oil, which can be heated when the bouquet is 1.5 - 2 times the original one, then refilled with a small fire lid; and as much water as possible can be added at one time, and if water is added in the middle, the speed will be faster。