# On the net #
By VicentaLakin
When you are free, you make all kinds of pasta for children, enjoy the production process and share the joy of the finished product。
Recipe Recommendations
- medium-gluten flour 300g
- red dates of 8
- yeast 3g
- white sugar 10g
- pure milk 170ml
- corn oil 5g
- sweet fragrance
- steamed
- three-quarters of an hour
- ordinary
Steps for # On the net #
1
Red dates are cleaned and immersed for 30 minutes。
2
300 g flour + 170 ml pure milk + 3 g yeast + 10 g white sugar。
3
With chopsticks。
4
Flour is conglomerated with 5 grams of corn oil and continues to be rubbing into smoothy flour (the tar's evaporated cortex is smoother)。
5
Noodles grow, split into little agents, about 60 grams each。
6
Take a potion into a circle, a little thinner。
7
A little oil on the surface to prevent adhesive, divided into eight equals。
8
Put up eight pieces of pasta。
9
As shown: 1. Crushed with chopsticks from the centre, 2 feet up and hand in hand, a tip of the tip of which rotates in a direction up 3. 4. Press the top of the pressure and leaves the red dates in place。
10
Place the red dates at the centre, sort out the shape, make a wreath and finish all the wreaths in a step。
11
Put 40°C warm water in the pot, put the roll in, put a lid on it, and then start steaming again when it's twice the size of its wake, and when the water starts, the fire evaporates for 20 minutes and the crotch for 2 minutes。
12
The production of mascara-polls was completed, and 300 grams of flour was made of eight rolls and 28 inches of two layers of pots for your information。
13
Soft and sweet, thin skin, finished like a flower in a beautiful mood。
14
As long as the noodles are smooth enough to be fermented, a fermentation can also be made softly。# On the net # Make Tips
1. The volume of fermented buns is 1.5 - 2 times larger than before, which is clearly lightened, larger, softly pressed on the surface of the buns and can be returned to its original position. 2. Flour intake varies from 10 to 20 ml to adding or reducing milk in accordance with the softness of the flour. 3. Wear a little bit hard in the form of buns and faces, and the pasta is too soft to evaporate and become unstructured。