Sesame pasta
By VicentaLakin
Basic pasta, which is one of the most frequently made pancakes, which is easy to make and fast, can be packaged or unpacked, and made late in the course of the meal。
Recipe Recommendations
- medium-gluten flour 500 grams
- water 280 grams
- lard 20 grams
- salt 2 grams
- white granulated sugar 10 grams
- yeast 3 grams
- edible oil appropriate amount
- white sesame appropriate amount
Steps for Sesame pasta
1
All materials are prepared and the yeast melts with 50 grams of water in advance。
2
The salt and flour are mixed into liquid smouldering (noodles are softer than those made of buns, so they rub their faces together with 20 grams of pork oil, also to enhance the taste of noodles)。
3
After rubbing its head in a smooth pasta, it was placed in a large bowl with wet cloth for the first fermentation。
4
The first fermentation of pasta food is also important, and the lack of fermented pasta is prone to all kinds of adverse phenomena such as death and contraction. The fermented finished product is sour and smells of sour fermented acid that it has to be observed at all times. It was 2-2.5 times larger, with a small hole in the finger in the middle of the face, and a small hole that did not collapse, with a beehive in it. And, of course, if it's too fermented, you can squeeze a little bit of the sour smell of the little soda and the noodles。
5
A niced pasta is more sticky than an old one, so it can be oilproof and then extract a simple vent into a group, so that as little as possible does not spray dry powder, nor does it have to。
6
The grouping is followed by an average squeezing of 50-70 grams by the size it requests。
7
Take one of the squeezes and rub it in a circle。
8
A white sesame is on the board。
9
Put a rounded little squeeze on white sesame。
10
The face of the squeezing also spreads another white sesame and flattens the spare。
11
The second fermentation, in turn, of all the dough, with a covering covered in it, will only have to be 1.5 times larger this time, so that it will be clearly thicker than before and not 2.5 times larger than the first。
12
A small amount of edible oil is painted in an electric waffle (or pan)。
13
One and a half times fermented to one and a half times the size of the cake, which is then inserted into the cone, also draws a layer of vegetable oil to prevent excessive evaporation。
14
The pasta, when branded, gets fatter and thicker, so the cake is branded with a pretense-proof cap, while often turning over in case of one-sided heat。
15
They are branded with gold and yellow on both sides, and the wood shovels are ripe in the middle of the pressure and on the edge of the recoil。
16
The branded pie suggests a clean cotton cloth covering the cool while keeping the pancakes evaporated。
17
They can be cooked directly or cut open in the middle。
18
Because of the 10 grams of sugar and 2 grams of salt added to the pancakes, the cake tastes silky, not completely odourless, and can be packed with the pretense, and those who like to eat the pretzel should be branded。Sesame pasta Make Tips
If there is too much to finish, it can be packed in a fresh bag, which can be kept frozen in the freezer (the frozen dumpling floor) and warmed up from the new waffle before eating。