All-shell noodles
By VicentaLakin
The whole wheat flour looks dark, is processed with dark yellow, sweet tastes and sweet tastes, and smells of thick wheat, which is the most nutritionally valuable of flour. It's a whole-crunch. It's more time-saving than the traditional steam. And when the noodles are finished, they're covered, and then they're made straight into buns, and they're finally awakened. However, it was worth it to be healthy and delicious, especially when it came to meeting the demands。
Recipe Recommendations
- whole wheat flour 50 grams
- yeast powder 2 grams
- baking powder 1 gram
- cold water
Steps for All-shell noodles
1
Preparation of raw materials
2
Powder into the flour, evenly mixed
3
(b) Gradually cooling the water and mixing it into a swirl
4
(a) Scratch the noodles
5
(b) Comprehensive powder for the preparation of flour
6
Put some dry flour in the flour bowl and slowly rub it in the dough
7
(b) Placing some dry noodles on the panels, making them a piece of flour and a layer of dry noodles8
Triple folding; re-opening, drying, so repeat 5-6 times
9
(b) The final form of the twilight is a rectangular piece of face, folded up like a fold of covers; it is split into four agents
10
The first agent was polished outwards into four buns
11
(b) Water in the steam, early fire heating, fire at approximately 30 - 40 degrees of temperature in the pot and 40 minutes ' awakening of the headcase
12
When the bun wakes up, it's about 20 minutes away from the fire
13
Three minutes after the fire's off。