A family piece of oil
By VicentaLakin
Family oil bars are officially on the line, and today we're making a family oil strip. While I can't guarantee that everyone can blow up the obstinate oil bars that I have on my map, I'm going to make every detail more clear, and I hope it will help you who love it. There are two types of family-based oil bars, one of yeast masters, one of powdered powder, both of which can be made, except for the fact that they are made with a different taste, and that the yeast masters may be made more powerful, and the meat may be thicker and the skin may not be so thin. The taste of powdered powder is closer to the breakfast bar, the obese, and the brittle. Of course, it can't be exactly the same, because we're a family version, and we lack much of the materials that are not available at the breakfast shop. What we do today is a powdered version of oil. What's that? The main raw materials for powdering are soda, corn powder。
Recipe Recommendations
- flour 500 grams
- qingshui 250 grams
- eggs a
- salt 4 grams
- baking soda 4 grams
- baking powder 8 grams
- edible oil 20 grams
Steps for A family piece of oil
1
Flour, powdered flour, salt, succubus, mixed into a large bowl, mixed into eggs, oil, and then water (water not all at once, each with a different amount of water, leaving about 10 grams to be added at the end of the night)。
2
When all the materials were mixed together, we started rubbing our faces, and the paste was starting to have some sticky hands, so we were working on it all the time in the big bowl, and it was a lumpy face, not smooth and sticky. (If your noodles are dryer than this, the last ten grams of clean water set aside are added together)。
3
Let's look at the details of the dry humidity of the noodles. It is only in the right state that a small piece of pasta removed from a mixed group of large groups can form a group, but it will also stick its hands, without being too wet to carry them。
4
Although the present pasta has some sticky hands, please don ' t put flour on the table, and don ' t oil it. Just keep rubbing it hard. Try rubbing it for a few minutes, and if it does, rub it for a few minutes。
5
After about 10 minutes of rubbing, it became apparent that the noodle twitching was not smooth, but it was less sticky。
6
Look, the last one is our finger to press the lasagna, and this one is to check if the lasagna has a sticky finger, and it's obvious that, without the sticky finger, it's basically covered up to that extent。
7
When the noodles are covered, the bowl is sealed with a shampoo, and then placed on the shelf of the freezer (eggs) where it wakes up one night and rises again the next morning to make a fry。
8
The one-night waking-up dough takes the backup out of the fridge。
9
It's fine, but it's very imperfect and it doesn't need to be perfect, but it can be stretched with hand。
10
After a little longer dough, we split it in two, because 500 grams of flour is larger and the normal household is not operational。
11
Following the split of the 01s into two, one of them temporarily covered the film to be used. The other part of the noodles we cut in two, and then we cut them together with the same hand and face, and then pull them into thin pieces. They must be soft, they are very scalable, they are very difficult to operate, they need not be of average size, they need to be soft, they are unsophisticated, and they can only turn into face sticks if they are violent. Watch the map。
12
The thickness of the malformations can be applied to the right or right of a coin, and if you have a sticky hand in the middle, please spray flour and do not paint it. After a piece of pasta, I cut it off, and it's wide, and I usually have two fingers wide。
13
In order to prevent two pieces of noodles from blowing up during the bombing, I put a little bit of fresh water in the middle, and then I found two pieces of the same length. I can't let you make a perfect oil bar for the same length, but try not to blow up into a stick
14
By hand, or by scepter, perform all the operations of lasagna, cut, brush and fold. (Note: A little pull after each stack is completed because it can't be pulled again when it's officially blown up)
15
All the oil bars are cut, folded, and when pulled, the membranes remain static for about 30 minutes。
16
It's hot and hot. Two chopsticks for 02. When the oil warms up, a bamboo chopstick is inserted into the oil pan, and a visible small bubble is visible within one second, then another chopstick is inserted into the boiler, and a visible bubble is also visible within one second, indicating that the oil temperature is rising. On the contrary, it is necessary to wait until the above happens. When the 04s come up, we'll turn the fire down by about half and keep it at that temperature, which is going to burn higher。
17
Because the oil bars are water-purified, they don't use chopsticks on the face, and they don't squeeze two heads, let alone pull oil bars, twist plasters, etc., and just go straight to the pan. When it comes down to the pot, you have to turn it over with chopsticks. Don't blow it up on one side, it'll blow it up on the other. If you still can't control the temperature before the embryo, you can try it on the next small corner. (Because the oil bars are not sugar-free, milk-free, butter-free, they are not coloured at an early stage, and do not suspect that they are a problem of fire, and when they are cooked they become beautiful gold. If there's sugar or milk and butter bars in the oil bar, it's too colory and yellow
18
If there are problems of this or that kind in the middle of the journey, consider whether the details are uncertain。
19
And considering the limited diameter of the household frying pan, we don't have long oil bars, which is a pound of flour, and can make almost 20 little oil bars。
20
All right, that's it. We're gonna have another cut。A family piece of oil Make Tips
Homes don't have the know-how to make oil bars, I don't make oil bars, I do it twice or three times a year, but it's not going to make a stick。