We'll have some pasta
By VicentaLakin
fermented pasta is the pasta of the fermented pasta, mainly based on wheat flour, mixed with corn paste, sorghum, etc., and fermented. The presence of trace elements, cellulose, and the characteristics that help to control human blood sugar also contribute to the growth of wheat paste throughout the country. The practices and formulations of pasta are described below。
Recipe Recommendations
- flour 500G
- grain noodles 75g
- fermented baking powder 10g
- yeast 5g
- baking soda 2.5G
- white sugar 60g
- water 500G
- raisins appropriate amount
- Dried red dates appropriate amount
- sweet fragrance
- steamed
- an hour
- ordinary
Steps for We'll have some pasta
1
The fermented bubbles are mixed with flour, and then the yeast and other supplements are added, and the water is mixed。
2
Quick-food pasta and face demand that the face be mixed into a slightly mobile and even pasta, that it not be covered with creeps, let alone dry noodles。
3
It will normally take about an hour to wake up the good face, which is approximately twice the size of the original, with visible bubbles on the surface. The most arousal conditions are: temperature 33-35°C, humidity 75-85%, and a good face surface is created by bubbles。
4
The raisin (or red-tree dry, etc.) is spread over the fermented face, the raisins are evaporated on the fire, and the fire can be evaporated for 35 minutes, so that it can evaporate the raisins full of flavour and sweet。We'll have some pasta Make Tips
Operational point 1 and the amount of pastry paste and water is generally 90-100 per cent. If the amount added is large, the paste is soft, and if the amount added is less, the structure of the paste is more porcelain. The good paste is fermented twice, the first fermented twice the size of the original volume, and the face of the paste is fermented twice. 3. The conditions for awakening are important, and the timing of awakening changes if the temperature and humidity of the environment are different. 4 evaporation cakes can be used as gas steam pans, but they are more effective if they are used. Note 1 on formulae for groceries, a description of the choice of flour: fermented pasta is the same as most fermented pasta is selected for flour, which can be made of its own, corn, sorghum, millet, etc., or bean noodles can be mixed with better taste. Description of the use of yeasts: The traditional fermentation of fermented paste is used, although the fermentation of old paste can produce some flavour material, but the process is more complex, with many fermented paste processors now using active yeasts. Active dry yeasts are used quickly and easily. In order to enhance the taste of pasta, some sweet rice wine may be fermented appropriately. Description of the amount of fermented powder used: Make fermented paste, recommend the use of fermented flour, usually 2.0% of the flour volume. 4. Description of the amount of water used: Without prejudice to the production process, the pasta is made with more water to mix it as much as possible into thin paste。