I always wanted to build a recipe for the noodles. The noodles I saw in the kitchen were almost all made with yeast powder. I remember that when I was a child, breakfast was often made by my mother’s buns, and the noodles were made with wine and sweet sauce. The juice is made, and the buns made are fragrant and strong. So under the guidance of my mother, I started making the noodles. The characteristic of this noodle is that the dough left by each noodle is the old noodles. The noodles made with the old noodles are more fragrant and special, and the pros who are interested can try
A proper amount of liqueur and 50g of flour, smoothed into a smooth dough
Cover with lid or wrap to ferment to 2 times larger
Mix 500g of flour with a proper amount of sugar, slowly add warm water, stir it with chopsticks into a flocculent shape, and put it on the surface to make a smooth dough. The longer the dough is kneaded, the more vigorous it is.
Cover the lid or wrap to ferment to 2 times larger. Open the dough and see that it has a honeycomb shape and a lot of pores. Then the fermented dough is rubbed again and the gas in the dough is discharged until it is not visible. Stomata
Roll the dough into a shape, and then press the aliquot of the agent, and the corresponding distance code on the steamer (the steamed buns will rise up, for the anti-stick pan, you can brush a layer of oil at the bottom of the steamed bread), cover the lid Carry out the second fermentation, wait until the hand feels soft and elastic, open the fire, wait until the gas starts to count, turn to medium heat for 15 minutes, turn off the heat, then steam for 5 minutes.
Soft white fat man out of the pan
This formula also applies to bun, etc.
1. When using the noodles, use the sweet wine juice, it is the juice, don't drink the wine. 2. When you make the steamed bread, you can put the sugar according to your own preferences. If you like sweet, you can put it more and less.