Pretzel rolls
By VicentaLakin
The pasta is really very common on your table. It's all steamed, fried, branded, all kinds of food, and it's delicious. Steamed pasta is one of the more fundamental practices in which pasta-eating is often met with less smooth surfaces of food and small bubbles that fall in. This time it's done in a different way, it's a small roll, and it's done with a chopstick
Recipe Recommendations
- flour 200g
- pretzel 15g
- white sugar 20g
- yeast 2g
- corn oil 30ML
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Pretzel rolls
1
Flour in the big bowl。
2
a hole was dug in the middle and put in yeast, 20ml corn oil and white sugar。
3
A proper amount of water is added to the water, and the surface is smooth。
4
Put it in warm ground for fermentation。
5
The fermented noodles are removed and ventilated。
6
The noodles are wide open and as thin as possible。
7
A layer of corn oil on the surface and a layer of pepper salt。
8
The sides folded back like covers and continued to brush a layer of corn oil and a layer of pepper salt。
9
Cut into a big, small piece。
10
Put the little ones on the big ones。
11
The face comes across, with a chopstick in the middle。
12
The face on both sides twists in a direction of three to four, a backhand, crushes the face, pulls out chopsticks。
13
Do all that。
14
Put it in the steam pan。
15
Fire evaporates in about 15 minutes。
16
Turn off the fire when it's evaporated, and wait about five minutes。
17
You can take it outPretzel rolls Make Tips
The bubbles in the noodles must be drained when venting, so that the evaporated bouquet surface is better looked。