Water bun homely method, 1 time can make 1 cauldron, thinner than paper than buns, the key method is super simple. Water bun is a kind of traditional characteristics of Henan pasta, the taste is strong, the touch is soft, it looks thin and white, and it is very appetizing. Usually water bun is used to eat cabbage, especially the freshly fried sour and spicy potato shredded, brushed with a layer of sweet noodle sauce, and then some lettuce to relieve greasy, roll up the vegetables with the crust, quietly bite a large bite, first imported is the strength of the crust and then the taste of stir-frying, fresh and delicious, that taste is particularly good, look at it is gluttonous, today I will share with you a method of water bun.
Prepare the ingredients:
Plain flour, cool water
How:
1. Prepare 400g of plain flour, use 280-300g of cool water and noodles, stir into dough, and form a smooth medium soft and hard dough, cover with plastic wrap and dumplings for 30 minutes.
2. When the time is almost up, take out the dough without kneading, directly organize it into a long cylinder, and put a uniform size of dough.
3. Then rub each dough directly and flatten, roll out into a thin round cake, pay attention to sprinkle more dry powder when rolling, roll from the middle to the surroundings, roll out so thin.
4. After rolling out a sheet, put it directly into the steaming drawer, steam the pot in the pot and put it on the pot, turn to medium-low heat and start simmering, at this time we roll out the next sheet, roll it out and put it on top of the first crust, and so on, when the last crust is rolled out, stack it on top and simmer for 3 minutes on low heat to get out of the pot.
5. Water bun is especially healthy without oil and salt, and each piece is non-sticky, especially easy to tear, thin and gluten, super delicious.