It's pure alkalin
By VicentaLakin
My mother's most common staple food is the buns, which are the most indispensable of the three meals a day because of the father's bad stomach. After dinner this morning, the noodles are ready, because it's hot for lunch。
Recipe Recommendations
- flour 1000 grams
- Lao Mian appropriate amount
- baking soda appropriate amount
- sodium carbonate appropriate amount
Steps for It's pure alkalin
1
The flour is fermented twice as big as the old pasta and the fresh water and the pasta
2
The proper mix of the pick-up almonds and the small sodas is added to the water diluted and then poured into the well-released noodles, while rubbing their faces until they do not smell acid. Add an appropriate amount of dry flour to smooth it, and set aside for two rounds
3
Take half the noodles, flatten it, grow it
4
It's a big potion
5
Put some dry flour on the panel, take a troupe, rub it with your hands. Head
6
Scratch all the agents into a bun
7
Water in the pot. We'll keep the buns apart
8
The fire is 20 points, and the buns are two or three minutes laterIt's pure alkalin Make Tips
Add alkali and baking soda while kneading, sniffing the dough periodically for a sour smell. Stop adding once the sour smell is gone, or the mantou will turn yellow from too much alkali.