Recipe: Basic white hoe

Home Cooking Recipe: Basic white hoe

Notes:

The very basic big white hoe, including the noodles - fermentation - exhaust - plastic - secondary fermentation, is the basis of all the gimmicks.

Ingredients:

Steps:

  1. Home Cooking Recipe: Prepare the materials in advance. Flour is recommended to use medium-gluten flour, that is, wheat flour. When it is done, it is found that there is no wheat flour at home, and low-gluten flour is used. The temperature of the water is similar to the temperature of the milk powder, and the temperature of the water must not be too high; Some flour is used as a hand powder.

    Prepare the materials in advance. Flour is recommended to use medium-gluten flour, that is, wheat flour. When it is done, it is found that there is no wheat flour at home, and low-gluten flour is used. The temperature of the water is similar to the temperature of the milk powder, and the temperature of the water must not be too high; Some flour is used as a hand powder.

  2. Home Cooking Recipe: Add flour to the yeast and mix well. Pour a small amount into warm water and stir with hand. Pour the yeast into a small amount of warm water, let the yeast melt, pour the flour, and add warm water and noodles.

    Add flour to the yeast and mix well. Pour a small amount into warm water and stir with hand. Pour the yeast into a small amount of warm water, let the yeast melt, pour the flour, and add warm water and noodles.

  3. Home Cooking Recipe: While adding warm water, pinch the flour together. When you feel that you can pinch together, start to knead. If you feel too dry, add a little water. If the water is too much, add the dough and stick the flour.

    While adding warm water, pinch the flour together. When you feel that you can pinch together, start to knead. If you feel too dry, add a little water. If the water is too much, add the dough and stick the flour.

  4. Home Cooking Recipe: The dough is allowed to stand for 5 minutes after molding.

    The dough is allowed to stand for 5 minutes after molding.

  5. Home Cooking Recipe: After the stillness, the dough is folded in the middle while being folded until it becomes a 'three-light' dough (the light of the surface light), and it becomes a three-light. Do not over-squeak, otherwise the taste of the steamed bread will be hard. (I use the strength of the glutinous rice flour to lick the low-gluten flour, the strength is too big, the gluten is a bit broken, so the surface is not very smooth)

    After the stillness, the dough is folded in the middle while being folded until it becomes a 'three-light' dough (the light of the surface light), and it becomes a three-light. Do not over-squeak, otherwise the taste of the steamed bread will be hard. (I use the strength of the glutinous rice flour to lick the low-gluten flour, the strength is too big, the gluten is a bit broken, so the surface is not very smooth)

  6. Home Cooking Recipe: Kneaded dough

    Kneaded dough

  7. Home Cooking Recipe: Put in the pot and cover the plastic wrap fermentation, I fermented in the oven, 40 degrees, expected 30-40 minutes, if the room temperature fermentation is appropriate to extend the time.

    Put in the pot and cover the plastic wrap fermentation, I fermented in the oven, 40 degrees, expected 30-40 minutes, if the room temperature fermentation is appropriate to extend the time.

  8. Home Cooking Recipe: After 35 minutes, take out the dough, put a little bit of flour on your fingers, and don't retract and not collapse, indicating that the fermentation is good. If you retract quickly and don't get it, just send it again.

    After 35 minutes, take out the dough, put a little bit of flour on your fingers, and don't retract and not collapse, indicating that the fermentation is good. If you retract quickly and don't get it, just send it again.

  9. Home Cooking Recipe: Pick up the dough at the bottom of the hand (do not lick directly), the fermented dough should be lightly floating in the hand, with a hint of wheat.

    Pick up the dough at the bottom of the hand (do not lick directly), the fermented dough should be lightly floating in the hand, with a hint of wheat.

  10. Home Cooking Recipe: Fully simmering, this step is very important, you must be in place, such as the video while folding sideways, and then circle, infinite loop.

    Fully simmering, this step is very important, you must be in place, such as the video while folding sideways, and then circle, infinite loop.

  11. Home Cooking Recipe: Tired with both hands.

    Tired with both hands.

  12. Home Cooking Recipe: After the exhaust, the dough is cut and there is no air hole inside.

    After the exhaust, the dough is cut and there is no air hole inside.

  13. Home Cooking Recipe: The first two methods of shaping, such as video, both hands turn in one direction at the same time, to make the hoe a little higher, if it is too short, it will become a cake.

    The first two methods of shaping, such as video, both hands turn in one direction at the same time, to make the hoe a little higher, if it is too short, it will become a cake.

  14. Home Cooking Recipe: The second method: the dough is grown into a strip, and then rotated 90 degrees to form a rectangle.

    The second method: the dough is grown into a strip, and then rotated 90 degrees to form a rectangle.

  15. Home Cooking Recipe: When you are ready, roll up from side to side and close your mouth.

    When you are ready, roll up from side to side and close your mouth.

  16. Home Cooking Recipe: Cut the two ends and cut them vertically vertically. The distance should not be too narrow.

    Cut the two ends and cut them vertically vertically. The distance should not be too narrow.

  17. Home Cooking Recipe: Two shapes

    Two shapes

  18. Home Cooking Recipe: Add steam to the steamer, put the oil on the steamed bread or wet razor, and cover the lid with two lids (no need to fire).

    Add steam to the steamer, put the oil on the steamed bread or wet razor, and cover the lid with two lids (no need to fire).

  19. Home Cooking Recipe: I sent it to about 2 times larger (I used 20 minutes) and then opened the fire. After steaming, I steamed for 15 minutes in the medium heat, and closed the fire for five minutes to prevent retraction.

    I sent it to about 2 times larger (I used 20 minutes) and then opened the fire. After steaming, I steamed for 15 minutes in the medium heat, and closed the fire for five minutes to prevent retraction.

  20. Home Cooking Recipe: Out of the pot, the steamed bread is very soft and elastic, and the face is full of fragrance.

    Out of the pot, the steamed bread is very soft and elastic, and the face is full of fragrance.


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