The mahjong of Taiwan
By VicentaLakin
Taiwan ' s fresh milk and soice flower, which has a hundred-year history, is derived from the Qing Dynasty court formula, which is a combination of fresh, spongy, sweet, soft and unsuspensive, non-alkalin, non-sugar-free, sweet and sweet tastes, fragrance, smutting and desirable for all, and is a green nutritious health food。
Recipe Recommendations
- flour 500G
- white cream 8g
- salad oil 10g
- white sugar 80g
- salt 2g
- milk powder 4g
- Crispy baking powder 10g
- yeast
- protein sugar 2g
- milk powder 2g
- water 90g
- egg white 1g
- yellow cream 8g
- lard 4g
- sweet fragrance
- fried
- half an hour
- senior
Steps for The mahjong of Taiwan
1
And the flour is mixed with yeasts, crumbs, protein sugar, milk powder, milk fragrance, salt and white sugar, mixed with flour, mixed with water and then with eggs, salad oil, pork oil, butter, white cream (preferably liquid), and so on, usually 7-8 minutes. And good faces divided into four copies to be used。
2
The noodles grow up, each of them in equal weights, then the face is swung into thick strips and placed on the board for about five minutes。
3
Scratch out, one hand, one hand, one hand, one hand, one hand inside, one hand up, and then fold around 100 centimetres in length, following the above-mentioned method, and then come back from one third, put one hand on top, one on the bottom, squeeze two heads, twist one hand, and five sacks of plumes。
4
Put fermented fermented fermented in the oven. Temperature is between 35 - 38°C and 15 minutes if used to fry; 30 - 40 minutes if used to bake。
5
Baking preheat oven, pointing to 290°C. Before the roasting, the oil is poured, each plaster is poured, and a bowl of plaster is poured into the oil. The pallet is then placed in the oven, the temperature is adjusted to 250-260°C, and approximately 7-8 minutes of the plume surface is red enough to get out of the oven when the bottom is yellow, with thick gloves, and oil in the plate, before being removed. Before the blast, the oil is preheated and can be made at about 160°C. Pick up the pheasant and pull it gently, pull it a little longer and then enter the oil pan. The blasting process has to be constantly rolled, so that the blasting will be more even, for about two minutes, and the gold on the surface will come out。