Red sugar maras
By VicentaLakin
Maracamole looks like a hairloaf, but it's not. The flour is sour, it's soft, it's soft, it's thin, it's thin, and if it's all used, it's more loose, but it's thick and it's rough. On the Internet, there are many methods of making malarkeys, commercial ones, family ones, powdered ones, eggs, and so on. I think it's more important to make it myself, to eat it by yourself, without too many complicated procedures, too complicated food, whether it's authentic or not, to be healthy, to like it. Use a 9-inch model (or round model)。
Recipe Recommendations
- ordinary flour 200 grams
- tapioca starch 200 grams
- Angel High Active Dry Yeast 4 grams
- old brown sugar 1 block
- qingshui 400 ml
- corn oil 15 grams
- sweetening
- steamed
- several hours
- ordinary
Steps for Red sugar maras
1
The pot is filled with fresh water, red sugar, the heat of fire melts the red sugar, which cools until the hand is warmed, melts with yeast, slowly pours the sugar into mixed flour, cassava and sodium, and stirs it to the point of no particles。
2
Cover the lid up to double the fermentation。
3
Taking the good pasta from the start, adding corn oil, mixing all the bubbles away and returning to the state before the fermentation will make the finished tissue more even and delicate and do not create a hole in the atmosphere. In the oil-painted mold, bubbles are blown out and re-emerge to a significantly larger volume (as they like, long hair, loose tissues, large gas holes, short hours, soft and soft). It can't be too short for the second hair because it's not powdered, or it's not finished, it's dead, it's like an old cake。
4
The cold water pan, with a plate covered on the mold, prevents the drop of the vapour drop point from causing death, covers the pan, evaporates 35 minutes to ripe, and is covered in 3-5 minutes。
5
Get out, completely cool。
6
Tunnel off, slice off。
7
It's fine, it's flat。
8
SWEET AND SOFT, Q-BALL DELICIOUS。Red sugar maras Make Tips
1. The pastry with cassava sodium must be completely dried and sliced, otherwise it will be sticky, and the salmon will taste better. The use of sugar increases or decreases according to their respective preferences, and the sweetness of red sugar is low. The ratio of flour (powder + cassava sodium) to water is 1:1, although the amount of water and cassava sodium may increase or decrease according to their respective preferences, many soft and few loose. The 4th and 2nd pasta can be significantly larger, with too short a time to die and too long an internal organizational hole. With no bubble powdering, it takes longer for the second wave to adjust to the temperature, and I am very careful today to observe the oscillations of the paste, which are at 21°C, and which are at least 30 to 40 minutes in order to have a soft and soft effect。