Wang Chai
By VicentaLakin
Recipe Recommendations
- flour 350 grams
- water 175 grams
- corn oil 5 grams
- yeast powder 3 grams
- Dark cocoa powder appropriate amount
- cactus fruit powder appropriate amount
Steps for Wang Chai
1
Mix the pasta raw materials and rub them in smooth ones。
2
Three pieces were removed, two of which were added to the dark black cocoa powder and cactus flour in black and pink flour, with more black noodles。
3
The large white noodles are divided into eight pieces, covered in buns and placed in steam。
4
The black pasta is formed, and the hair is pressured out of the hair with a mold, which, in the absence of the mold, can be used to make 5-6 droplets of water together to make the hair。
5
Put water on top。
6
The white pasta and the black pasta are split, with small and large presses pressing out ellipses, with white as the middle。
7
It's big-medium-small, black-white-black, glued together and made of eyes。
8
The black noodles are then smoothed open, with round-hole moulds first pressing out the dome, then cutting out a piece and smiling in the mouth。
9
The pink platters open, the peaches out, the tongues out。
10
Stick to the bottom of the eye, as illustrated。
11
And with pink noodles, the cheeks come out。
12
Finally, a slightly thick circle was pressed out of the white noodles, and the chopsticks were rolled, and ears were placed on both sides. Wang-bae's been fermented twice as big. This one is based on room temperature, and when I'm done, it's fermented, and it's evaporated
13
The evaporation oven selects a pure steam mode of 100 degrees for 20 minutes。
14
The finished chart。
15
The finished chart。
16
The finished chart。