Yellow Bridge

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1, 150 grams of flour are distributed among flour, dry yeasts and bubbles are mixed in the remaining 400 grams of flour, then 20 grams of salad is mixed, 250 ml of hot water is used to synthesize the flounders, and wet towels are covered for 15 minutes. (c) 75 g salad oils in 150 grams of flour, made of sounder flour

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2. Plug in the radish with an appropriate amount of salt mixed with brakes. (b) Placing salt and white pepper in oil sheeting

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3. Pour a little bit of wine, chicken and perfume into the oil sheet. Dry the radish with its hands

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4. To pour the pickled oil oil into the radish, and to mix it with onions and make it into a pyre

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5. Take out the fined noodles, fall over and over and over again on the board, so that they are fine, and then make a second grouping of them in groups for another 10 minutes, during which they cannot be rubbed with their hands in order to prevent spraining

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6. Pour white sesame into a small plate, remove a second scavenger with a scavenger stick, grow a scab of skin, about 0.8 centimetres thick, lay a hand flat on the skin – and then fold up and down, and hold hands tight, again with a scavenger, with a scavenger brushing on the skin, not more water, just a thin layer

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7. To roll up the coat of skin with water, to roll it as tight as possible, then to cut it into a facial agent, to squeeze the two heads of each facial agent, to hold it together in the middle with a hand around the corner, and to make it into a small ball face

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8- The small noodles shall be made into a thin, mid-heavy round, then they shall be packaged in a single package, and shall not be squeezed in the wrapping, but shall be packed in a condensed manner, not more, 60 or 70% full, and made into elliptical cakes

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9. Eggregation on a bagel, then sesame, roasted in a furnace temperature of 220 degrees above and below fire, and baked for about 18-20 minutes, so that all the operations are completed。

Characteristics of this Shaobing: Golden yellow color, aromatic scorching scent, crispy crust, and savory interior. Tips: 1. Prepare the oil paste at 30% of the required amount; do not use too much. It is best for the consistency of the oil paste to match that of the water dough. 2. The water dough needs to be slightly softer than the dough for Northern-style steamed buns. It does not need to be fermented for too long; resting at room temperature for a little over 10 minutes is fine. Do not knead the dough by hand; use a slapping method to achieve a fine and soft dough. If gluten develops from kneading, it will not work well. After slapping, let it rest for another 10 minutes before making the biscuits. 3. The filling does not need to be wrapped very full; 70% full is sufficient. Too much filling can easily cause it to burst during baking. 4. Huangqiao Shaobing can be made round, oval, or rectangular, though round and oval shapes are the most common. Fillings can be sweet or savory; traditionally, they are made according to the season. Savory fillings include crab roe with pork, leeks with shrimp, lard with shredded radish, and ham filling. Sweet fillings generally include osmanthus sugar sesame, nut and lard sugar, red bean paste, and lotus seed paste. 5. The lard particles should be cut as small as possible for a better texture.