Using a single fermentation method, saving time and effort, pressing the noodles with a noodle machine, the taste is more powerful. If you want a stronger taste, add less water to the noodles, and the surface can be harder.
Yeast dissolved in warm water
Add in flour, stir into floc, no dry powder
Grab the dough without licking it
Put it into the pressing machine for 10 times
This is a good look, very smooth and firm
Gently knead into a round dough, don't break into the air bubbles, this trick needs to be practiced.
Cover with plastic wrap and wake up for about 10 minutes
Use a rolling pin to form a large thick slab
Press one of the long sides with your fingers. This step is for the bottom to be flat when the roll is rolled up, and the bottom is not so thick.
Roll up the dough piece, the roll is tight, and there is no gap in the middle.
Cut into a uniform size of the taro green
Is rolled into such a gap, the bottom is very thin
Put in the lid of the steamer and wake up at room temperature around 25 °C for about 30-40 minutes.
The waking hoe will become bigger and the gap between the hoes will become smaller.
On the steamer, boil over the fire and steam for 6-8 minutes.
This is the internal organization of Shantou. It is very soft and very Q-bomb. It has the sweet taste of the noodles. It is especially delicious.