Northeast waffles
By VicentaLakin
The home-based approach to pasta consists mainly of four key steps, namely, conjunction, fermentation, plasticization and branding, the core of which is the use of yeast fermented noodles with warm water, white sugar for fermentation, and increased sense of layering through folding or curling, resulting in the branding of two sides of gold or yellow with pans or tacos。
Recipe Recommendations
- flour appropriate amount
- yeast powder appropriate amount
- white sugar appropriate amount
Steps for Northeast waffles
1
FLOUR MIX: 500 GRAMS OF CONDENSED FLOUR WITH 3-5 GRAMS OF YEAST, 5 GRAMS OF GLUCOSE (PROMOTING FERMENTATION), 280-340 GRAMS OF WATER (AROUND 35°C), SMOOTHING TO SMOOTH。
2
The yeast starts with warm water, which is mixed into flour in turn; the face is coated with oil or dry powder and rubbed to “three light” (basket light, handlight, face light)。
3
The room fermentation is twice as high (about 30 minutes in summer and longer in winter) and the interior is good。
4
Squeeze in smooth noodles, not sticky hands。
5
It's the same size of the agent, and it's made of cake。
6
Two golden faces。
7
When you get out of the pot, you have to cover it with a pan. Stifler, softer。