Double-blown
By VicentaLakin
Recipe Recommendations
- medium-gluten flour 750 grams
- fine corn flour 150 grams
- white sugar 30 grams
- yeast 5 grams
- warm water 500 grams
- sweetening
- steamed
- several hours
- ordinary
Steps for Double-blown
1
The main feed is on the map。
2
yeast and sugar pour into warm water。
3
Light mixing to five minutes when sugar melts。
4
The yeast water is then poured into mixed flour with chopsticks。
5
Scratched into a smooth face, covered with a lid to ensure moisture and fermentation。
6
When the noodles swelled about twice as big, they made a hole with their fingers to dry flour, and they didn't turn back to mean fermentation。
7
Take a look inside。
8
Take the noodles out and move them to the dry powder case. Simple exhaust。
9
It's like a circle。
10
It's all about 100 grams。
11
Cut the good pasta。
12
I'm going to take a pasta that you like, and I'm going to make it olive。
13
All configurations complete。
14
A steam pan with water, with a small amount of oil on the steam curtain (which can also be used in a box) followed by sufficient blanks to prepare the agent for a second awakening。
15
About 25-30 minutes later, a second awakening of the pasta, an increase in size and a loose hand. Fire, 20-25 minutes until water is released。
16
Two minutes after the fire's off, just start the pot。
17
Breaking the hole in the hole, squeezing the bullet, chewing it up and having silk sweet。Double-blown Make Tips
The ratio of barbed flour to maize flour is 5:1 and the amount of water used is adjusted to its own flour and is, in principle, a slightly soft pasta. 2. The time of the secondary hair and vapour is determined by the size of the facial agent。