It’s more powerful than bean dregs (^∇^) This is a more handy face...
After mixing the ordinary flour and the high powder, add 150 grams of bean dregs. It is recommended to stir it evenly to see the dryness and dryness and then slowly add the soy milk.
The dough may start to dry, and the sputum will be moist. It is recommended that the dough be dry and pinched to be firm and elastic. It is easy to stick when it is too soft, and the taste is not good.
And the good dough is covered with plastic wrap for 45 to 60 minutes.
The loose dough is sliced and sprinkled with flour to prevent sticking. Sprinkle a little more.
Then roll it up and cut it into your favorite width and fineness. (If you are in trouble, you can use a noodle machine to cut it. I want to eat this thick taste so I cut it ^_^)
Cut the hand-wrapped doughnuts and open them in a spacious container. Sprinkle the flour to prevent sticking. Finally, boil the boiled water and mix with various seasonings or broth to eat. (≧∇≦)