Pineapple
By VicentaLakin
I've learned a new foliage on the Internet, and I love it, and I've got ready spinach flour on my hands, and I've got a few of it, and I've got a lot of it, and I've suddenly had a lot of fun with the Chinese dots, and, to be honest, it's better and healthier than bread。
Recipe Recommendations
- Spinach flour 200 grams
- Cold water at room temperature 120 grams
- dry yeast 2 grams
- milk fragrance
- steamed
- an hour
- ordinary
Steps for Pineapple
1
Spinach flour, dry yeast, room cold water ready
2
The yeast and flour are mixed, water is poured, and the pasta is mixed with chopsticks; the flour has different intake rates and can be filled with water on a case-by-case basis
3
The noodles are on the board, rubbed for about three minutes, smooth and nuanced
4
(a) A 6-square-sized lasagna, with rounding, covering of the film or lasagna to prevent the evaporation of the lasagna
5
(a) Take a noodle, flatten it, tumble it to about nine centimetres in diameter and cut it into four equals with a scratchboard
6
Each centre point folds in the direction of the arc and is slightly higher than the arc
7
Raise four faces and point up
8
A chopstick to hold down the tip
9
(b) Remove chopsticks and bind the arc together downward
10
The other three were bent down in turn; the skin was finely adhesived by the absence of flour
11
Put your face on the palm of your hand, adjust the bouquet, and squeeze out the leaves and the handle
12
(b) Placing raw paper on oil paper or on a box, coded on a steam box
13
(b) Covering the pan cover and emit about 20 minutes, adjusting the time to the temperature and humidity of the pot
14
When the noodles were 1.5-2 times the original, they were fired, steamed and steamed for 12 minutes and thorium for 3-5 minutes。
15
Spinach pollen is so full, so healthy and deliciousPineapple Make Tips
Spinach flour is readily available for purchase and can be replaced by ordinary barbed flour or some other flavor and colour of flour; 2. If the cross-bone road is to be clearer, in a shape more like a leaf, it can be sent to 1.5 times the size of the face, and steamed; 3. This is done only once with fermentation, which is smoothed and then split directly into the shape, saving time for basic fermentation。