Peanut butter, tarts
By VicentaLakin
Today, I made a blue-haired noodle with homemade peanut butter. It's delicious. It's so soft. It's really soft。
Recipe Recommendations
- Highland barley spontaneous powder 400 grams
- Room temperature water 250 grams左右
- peanut butter appropriate amount
- white sesame appropriate amount
- salt 5 grams
Steps for Peanut butter, tarts
1
Powdering and room temperature water ready。
2
Water is added to flour by volume。
3
The amount of water can be adjusted to the condition of the noodle。
4
Hand rubbing into dry powdered, non-rigid noodles, with a basin of 5-10 minutes。
5
Easy rubbing into a smooth, smooth face。
6
A small amount of flour was distributed on the board, which condensed the face into rectangular pieces of approximately 1 mm thick。
7
A PROPER AMOUNT OF PEANUT BUTTER IS POURED ON THE FACE, EVENLY BRUSHED, WHITE ON ALL SIDES, AND SALT IS DISTRIBUTED; THE FACE IS CUT INTO A “S” SHAPE WITH A SCRATCH。
8
Collapse from one end to the other, until it folds into a 12-storey noodle。
9
The edges are squeezed into cakes about 8 mm thick, the thickness and size of which are determined by the diameter of the pot; each side sprays a little cold water, white sesame and compacts it gently。
10
The fermentation time is irregular, one is adjusted for room temperature, and the cake is soft even if half-haired (i.e. not fully fermented)。
11
Steamed pies are placed directly into the pan, without oil, with a little fire under the lid, and can be burned to yellow on both sides and cut for consumption。
12
The peanut butter, the lasagna, the brilliance of the skin, the softness of the interiorPeanut butter, tarts Make Tips
One, which can be purchased at large supermarkets or Internet stores; it can also be replaced by ordinary barter flour or other groceries, with flour and dry yeasts having 100:1, i.e. 100 grams of flour plus 1 g of dry yeast, which is generally 60 - 65 per cent of the powder; two, peanut butter, which can be replaced with other sauce, or sweet salt; three, cakes, which can be thick and hairy, and which can be sufficiently mature and stylish, with each layer soft and non-fainted, non-hard skin; and four, pies, whether dead (i.e. cold water or half-baked), half-face or all-faced, can be made using the above method。