Oil bars
By VicentaLakin
It's sour. Let's do it
Recipe Recommendations
- Medium gluten flour 500G
- Angel fried dough stick leavening agent 20g
- qingshui appropriate amount
- edible oil 10g
Steps for Oil bars
1
Powder and pine in the pot。
2
Slightly mixed evenly with hands。
3
A small number of times, slowly adding water。
4
It's a soft and slightly sticky face。
5
Ingestion of edible oil and continuing to placate the face。
6
The final noodles must be soft and a little sticky, with a cap on the freezer for the night。
7
It's the next day's waking up, and it's very soft。
8
The board casts a little dry flour, removes the dough, and leaves it alone and keeps it warm for 20 minutes。
9
This is the time to prepare a boiler and burn hot oil。
10
Put your hands on the pressure. Don't do this again。
11
Cut it in two or three fingers wide。
12
Every two pieces fold together。
13
Press with chopsticks。
14
It's time for the boiler to burn. It must be warm enough! Enough! Using a little bit of a layer, try the temperature, put it in, and in about five to eight seconds it'll blow up to a bubble, which means the temperature is right, and then put the fire in the middle of the fire and keep it。
15
Quickly lift the face of the face from two hands on the board and gently put it in the oil pan。
16
Five seconds or so before the noodles began to swell, and with chopsticks they kept turning and blowing。
17
It's important to keep rolling, to keep the face even。18
It's only a little bit goldy until it's blown up。
19
The bubbly chubby sticks will blow up。Oil bars Make Tips
I've done a lot of oil bars to sum up these, so you can look at the yeast version, and I personally think it's not as good as the "Oil Barn Zero" version, and I've used many of the yeast versions myself, but it's not enough for me to put water and oil on the noodles. It must be soft and sticky enough to give the noodles enough time to clean up the noodles, so they can clean up quickly with their bare hands