Pretzels
By VicentaLakin
The pasta is the most common staple food in my family, and the cakes are especially abundant, but the most made is four different cakes with onions, which can be called onion cakes, which can be called lasagna in many layers, which can be spread out in many layers, which is much more complete, and which suddenly means that each dish does not represent its own level, and that each dish needs a full matching name to be able to live with this delicate time, so it is determined that the cakes have to look like cakes (see the bear who learns, the bear has to look like a bear) and start by scratching them. Look at this: The original onions are from Taiwan. The Shanghai Food Company, Inc., introduced the mainland from Taiwan in 2004 and changed its name to Handjack. They're full of cakes, they're fresh, they're stacked like paper, they're scratched with their hands, they're silk, they're thick, they're soft, they're soft, they're soft, they're smelly, they're fat, they're fat, they're fat. From 04 to the present, the country has had a strong national presence with eggs, bacon, vegetables, etc. Without this, we'll pick up the material, we'll add pepper salt, we'll have pork oil, we'll like fresh, but it's not here, it's in the process。
Recipe Recommendations
- flour 200 grams
- boiling water 50 grams
- warm water 65 grams
- salt 1 teaspoon
- pepper appropriate amount
- white sesame appropriate amount
- peanut oil appropriate amount
Steps for Pretzels
1
Bread cans with 100 grams of flour. Boiled noodles are not easy to rub, the temperature is too high and the temperature is not even, so the baker or cooker is the best helper。
2
Commencing the noodle program, slowly adding 50 grams of boiling water to smooth it out without waiting for the program to be completed。
3
The bread buckets were repositioned with 100 grams of flour and salt, adding approximately 50 degrees of warm water and surface, in the same way as two steps。
4
Temperature flounders are smoothed and then rubbed in, and continue to add water, as appropriate, which cannot be hard or soft and not sticky。
5
After continuing a face rub, the face was smooth for half an hour。
6
Scratch the good face, take a little noodle, the small noodle determines the size of the cake, split as necessary。
7
Silicon pads or panels are to be oiled, tumbled into thin sheets, and I am torn into squares with the shape of silicone pads, which is usually round, which is the best. The thick skin determines the number of layers, as can be seen in the next few folds. Don't paint too much oil, or it'll slip。
8
Brush a piece of peanut oil, with pig oil, and all other vegetable oils。
9
A layer of salt and pepper powder。
10
We'll have another sesame。
11
The method of folding the fan, the width of each folding, also determines the number of layers, so the thin, narrow number of layers. The advantage of oiling when looking at the skin is that the bottom is also layered at this point, standing together without it, half the layer, because it is not curled up。
12
Pull it up, keep it up while folding。
13
A flat-touched pie with a hand is sufficient, without advice, with a strong and reduced level of sophistication。
14
Pancakes are heated, pretzels are put on, oil is not required。
15
Both sides are yellow. When you eat, you break up the pie in the middle。Pretzels Make Tips
1. The dough is mixed by combining scalded dough and warm dough.
2. The dough skin should be rolled thin, and the cutting board should be oiled.
3. The folds should be narrow; the step length should be small.
4. After rolling it up, do not roll it out; press it instead.