Double-coloured mackerel
By VicentaLakin
I've never seen a Southerner who's been a weasel since I was a kid, and I've learned to do it all the time, and I've never had enough to eat, and I've never had enough of it. I've had enough sesame, pumpkin, potato, cocoa, tea!
Recipe Recommendations
- medium-gluten flour 300 grams
- warm water 150 ml
- dry yeast 3 grams
- white sugar 10 grams
- milk powder 10 grams
- Master Zhu's bamboo charcoal powder 3 grams
- sweetening
- steamed
- ten minutes
- simple
Steps for Double-coloured mackerel
1
The yeasts are opened with warm water for a few minutes, and materials other than cocoa powder are poured into the basin and slowly added to the yeast, with chopsticks to make a snowflake。
2
It's fermented with a smooth noodle and a warm membrane。
3
The fermentation is about twice as big as it used to be so that the finger would not bounce back。
4
The fermented noodles were squeezed out of the bubble and divided into two pieces, one of which was added to the mackerel to the black paste。
5
Two nicely rubbed noodles on the board for a few minutes
6
The two different colours of the noodles are in two similar stripes
7
Stick it in a braid。
8
I thought about it. If I don't take part in the show, I'm gonna be a panda and a cow
9
Roll it up slowly
10
Cut both sides
11
Cut into smaller parts of similar size
12
A well-prepared knife cutter is placed in a steam cage and fermented for about 10 minutes。
13
It's about 15 minutes from the fire, three minutes from the fire
14
It's good. I can't do it
15
It's very fashionable