The weekend is relatively free, and there is a little rain outside. This kind of weather is the most suitable for eating at home. Get up in the morning and throw water, flour and yeast into the bread machine. You can steam it at noon. have eaten. This steamed buckwheat taro, I bought the buckwheat taro in the supermarket several times before. Later, I read the newspaper saying that the buckwheat taro is added with additives. There is no buckwheat flour in it. I will never go to the supermarket again. Now, if you have time, you will be embarrassed. Today's buckwheat taro I also added a little old fat inside, so steamed out a special fragrance, if it is a novice to play the dough, it is not necessary to add noodles, because the hair is over, the face will be a bit sour, but also add alkali with. Adding only yeast powder is enough, because yeast powder has one of the biggest benefits, that is, it takes a long time to make the dough, and the dough does not have a sour taste.
1. Put the water and flour into the bread bucket according to the principle of placing the liquid first and then put the yeast powder. Finally, press the dough button.
Two hours later, the dough had already burst twice as big as before, and then I smashed it again in the bucket, so I almost didn't have to do it myself.
The dough of the long strips was cut into individual noodles, and the hair was rubbed twice. The weather was too cold. I took them all in the oven and made them twice. Maybe the oven is too dry, the hair is good, and the noodles are wrinkled one by one.
Pick up the pot, depending on the size of the face, usually 15 to 20 minutes. The round no sugar, the original buckwheat taro, the long is a sweet buckwheat taro with a little sugar
Don't look at the face of this skull, but it doesn't affect the taste. It's sweet and sweet. Put it in the freezer. When you want to eat it, you can take it out.