Henan's mid-nun croissant
By VicentaLakin
In Henan, at the end of the day, in addition to eating the date of the date, there will be a number of vegetable horns, leaf leaves, oil cakes, etc. Let's take a look at this。
Recipe Recommendations
- medium-gluten flour 400g
- vermicelli 1 handful
- eggs of 2
- leek 1 handful
- edible oil 1 scoop
- salt a little
- sugar 2g
- shisanxiang 1 scoop
- soy sauce 0.5 spoon
- oyster sauce 1 scoop
- salty fragrance
- fried
- an hour
- ordinary
Steps for Henan's mid-nun croissant
1
Prepare major foods, flour, eggs, pickles, powder bars。
2
Flour, flour, 400 grams plus 3 grams of salt, 220 ml of hot water (noting 100°C hot water) mixed evenly, cooled and then used。
3
A spoon of edible oil is added when the face is not burned, so that the horns are blown up with a sense of crumb。
4
Scratch the face, cover the lid, wake up for ten minutes。
5
The dry powder bar is soft and soft, with a proper amount of clean water in the pot, and when the water is released, the powder bar is boiled and it is washed with cold water。
6
Two eggs were broken and crushed with shovels。
7
Put the powder in the pot and add a small spoon of the old squirming, coloring the powder and promoting appetite。
8
Then put the eggs and the beryllium in, salt, sugar, 13 fragrances, and the beryllium oil。
9
Mixed evenly, cabbage ready。
10
Take a pasta, divided into four equals, in a thin circle。
11
The skin is folded, cut open from the middle, and the cut side is squeezed with its hand to prevent a crack from blowing up。
12
Put the chalk eggs on, squeeze your mouth and seal it tight。
13
This step is complete。
14
A proper amount of oil is placed in the pot, the temperature of which is 6-7 in the heat begins to explode, and then turns into a small fire, so that at any time, it is not evenly coloured, so that it can be blown to two sides。
15
Pick it up and put it on the suction paper。
16
It's finished with a nice croissant。
17
The skin gets softer when it's hot。Henan's mid-nun croissant Make Tips
1. The use of hot water and a little oil for cooking is necessary to ensure that the skin is not hard, soft and soft. 2. It is not easy to extract water from cuisine which is cut and mixed with a little oil. 3. Don ' t be too big and make sure that the bellies are ripe。