Homemade dragon noodles
By VicentaLakin
Pyramid skin, with plume, with water to make fine juice, makes the noodles look so good, the babies are happy and their stomachs are soothing. This formula: It's also for hand-skinned and lasagna, and I'm using Beko beige cook machine K6. Material: 125 grams of rhesus juice, 300 grams of congested flour and 1 grams of salt。
Recipe Recommendations
- Red Heart Fire Dragon Juice 125 grams
- medium-gluten flour 300 grams
- salt 1 gram
Steps for Homemade dragon noodles
1
One of the flamingo, except for the outermost skin, and the skin。
2
Cut the fruit peel。
3
WATER (A FRUIT PEELER FOLLOWED BY 1 CM WATER ON THE FACE OF THE FRUIT PEEL) IS USED FOR JUICE。
4
+ Salt。
5
Flour + juice + salt in the chef's barrel。
6
Select 2 to rub 5 minutes。
7
Run。
8
Scratch a little bit, because of the small amount of water, not all of it, and then gently rub it with your hands。
9
Load the fresh bag for half an hour。
10
Noodles flatten and flat。
11
Cut into small pieces。12
Load the pressurer and turn the thickness to 8。
13
Noodles are pressured with a pressurizer。
14
Noodles fold up。
15
Lower the 1st layer of thickness (in turn to 7-6-5-4-3-2) and compact the face。
16
Repeat the process! Until it's the thickness you want。
17
Crushed flour with dry flour to prevent adhesive。
18
Put on the noodle cutter, cut the noodle. Refrigeration can be stored for three days and can not be exhausted. It is best to cook now and, if it is not finished, to dry (or blow-dry) or to freeze in the fridge and take whatever it takes。Homemade dragon noodles Make Tips
One, the key to making noodles: the hard side of the noodles; two, the juice must be filtered, the juice machine I use is so delicate that I can filter without it; and three, because of the different water quality of flour, the amount of the flour is adjusted, the flour softened and the water dried up. Powdered on noodles, evenly mixed to prevent adhesive。