Recipe: Wide-style hand-tipped hoe

Home Cooking Recipe: Wide-style hand-tipped hoe


a small white hoe that can be torn open layer by layer



  1. All materials except water are mixed evenly. Don't be surprised, yeast does not need to be specially opened.

  2. Add water, if you are not in a hurry, you can go straight to cold water. In a hurry and the weather in the northern part is too cold, you can put warm water and smooth, soft and gluten dough. It is best to stir the dough with a machine.

  3. After simmering, ferment to twice the volume, vent, prepare 40~50g of dry powder, knead the dough and pat the dry powder with a rolling pin. Open the powder and stack it again, like a stack of quilts. The dry powder is then stacked and repeated until the dry powder is used up and the dough becomes fine.

  4. Roll the dough into a rectangular dough piece, sweep a thin layer of oil on the top of the dough piece, then sprinkle a thin layer of dry powder, and finally roll it up and cut it.

  5. Steam the steamed rice pan or the steamer on the sticky rice paper or oil paper. After putting them on, they will be slightly shaped. If the weather is hot, cold water can be used. Put the warm water in the cold pan and cover the lid to wake up to double the volume. Steam on the fire and steam for 12-15 minutes.


1. Because it is used in the school to use the noodle machine, after pressing the surface directly pressed 20 times, no secondary fermentation. Many people say that their home is doing so much more than the outside, and the experiment proves that the surface pressed out by the machine is indeed white. Conditionally, you can enter a small electric pressing machine. 2. The taste of the added protein taro will become more chewy, but the surface may wrinkle after the cold, like the beautiful look.

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