Cracker

1

The amount is equal to the amount of flour, which is measured in terms of formulas, and which is distributed evenly into the flour. Salt and yeast are dissolved in water by measuring salt, yeast and water in the formulation。

2

And noodles pour the water soluble with yeast and salt into the flour, evenly mix it, and form a noodle; in order for the noodle network to be better formed, the noodles need to be raised or covered once or twice, at an interval of about 10 minutes each, to make them smooth。

3

Quiet hair and good facial parts, oil, bags, seals, still hair. In general, one or two hours of awakening can be adjusted appropriately to the external temperature。

4

the shape of the waking face is raised with a strip, which is about 10 cm wide, about 1 cm thick, and cuts into a long strip 2 cm wide with a knife。

5

The temperature of the oil is controlled at about 200°C, and it overlaps with the two faces, presses the chopsticks, squeezes the two heads and then enters the pot. When the oil bars rise, they roll over and the blast is limited by one minute and the surface is yellow and yellow。

Caution 1 allows for appropriate adjustments in water usage based on the softness and hardness of the noodles. 2- Noodles will be presented or covered one or two times, so that the network can be better formed and the oil bar will become more loose. 3. The temperature of oil cannot be too high or too low, otherwise it can cause problems such as tarcrete and stasis. 4. The frying bars are not easy to make for too long, and they are full and colourful. The formula for the precipitous bar is one, the choice of flour, the choice of the precipitous bar, the choice of medium and low-weasel flour, the sale of fine flour, the sale of special powders, and especially the use of the bar, which is more suitable for making a precipitous bar. High levels of flour can cause a contraction of the oil bar and also affect the brittle of the bar. The use of precipitous barbs is calculated on the basis of flour weights, usually at the rate of 2 to 3 per cent of flour weights, adjusted as appropriate. 3. Salts are generally used to add a small amount of salt to the precipitous oil bar, mainly to increase the taste of the bar, generally at a level of about 1.5 per cent of the flour volume, and may be appropriately increased or reduced depending on the circumstances. 4. Vegetable oils and pasta can be added to the vegetable oils, usually at 5 per cent of the flour volume, adding to the brittleness of the bars。