I am a girl who grew up in Beijing, pasta to eat more, of which noodles are an important part, aside from love to eat, I personally have always loved to make noodles, just like playing with plasticine when I was a child, I have always felt that making noodle pasta is a very interesting process, from the beginning is ignorant to explore, and then buy a lot of courses in this area to learn, and finally the theory is linked to practice, summarize their own experience and methods, today I will share it with you, I hope to be able to help friends who also love noodles.
By Gourmet Princess Yingli 【Douguo Food Official Certified Master】
<h2>Royalties</h2>
Medium gluten flour 200 g
Sugar 3 g
Yeast powder 2 g
Warm water 100 g
Lard 5 g
Pretzel 3 g
Sesame oil 10 g
Chopped chives to taste
<h2>Practice steps</h2>
1, the production of noodles to eat more is the gluten flour, that is, the nutritional composition of the table protein content of between 8% and 11% of the flour
2: Pour warm water into a basin (the water temperature is controlled between 35 degrees and 40 degrees) add yeast powder and sugar, stir until melted
3: Add flour, stir into a flocculent, then knead into a ball
4, add lard, if not, you can also use cooking oil instead, continue to knead until fully absorbed, kneaded dough surface is not smooth, it does not matter, cover plastic wrap or wet towel for the first fermentation, fermentation to twice as large
5, fermentation time to make pretzel filling, pepper powder add sesame oil, stir well, very simple, chives to white leaves, chop and set aside
6, after fermentation of the dough will be laborious kneading for a while, continue to knead hard, at least kneading for more than 5 minutes, kneading until there is no pore inside the dough, adding lard can make the dough more delicate and moist
7, start shaping, roll out the dough into rectangular thin slices, spread the pepper and salt filling evenly on the surface, and then sprinkle a layer of chopped chives, in one-third, first fold it from top to bottom from the bottom to the middle, cut into small sections about 1.5-2 cm wide, the weight of the flour given by the formula can be about 7 small flower rolls, that is, cut into 14 pieces
8, take the two ends stacked together, the middle with chopsticks to press down, hand pinch two sections slightly long, put on the chopsticks, one hand to hold the chopsticks and the other hand to pinch the lower end of the dough, Ning a circle after the chopsticks press down to the bottom, gently remove the chopsticks, a flower roll embryo is ready
9: Put the raw embryo into the steamer, cover it, ferment for 30 minutes and then turn on the heat, turn to medium-low heat and steam for 15 minutes after steaming, simmer for 5 minutes
10, quickly lift the lid, prevent the steam water from falling on the flower roll, out of the pot, very soft, especially delicious
<h2>Nutritional benefits of all-purpose flour</h2>
Nourish the heart, benefit the kidneys, remove heat, quench thirst
Indications for the treatment of irritability, irritability, thirst, diarrhea, carbuncles, traumatic bleeding and burns.
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