Differ to have tenacity very much with finished product of fine dried noodles
Boil after coming out, put long also won't Tuo is in
Suit very much, very good fry
This cookbook is applied to likewise make Yun Tun skin
With makings
| 400g | |
| 150g | |
| 5g | |
| 2g | |
| Right amount | |
| (Alkaline face, heat works a side, fat face) |
Contain buck scale, alkaline face, heat works a side, the cloud swallows a skin, the practice of wonton skin
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All material mix, make they become a group OK
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Last on the lid velar quiet place 20 minutes, let doughy waterlogging enter flour fully
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After 20 minutes, you can discover dough becomes not so dry, much more good-looking also
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Boil one boiler boiled water, right amount salt is put in water.
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Dough is divided piece, take a dough summary squash is put into the machine that control an aspect (of course you can use roll face) , first gear is put into take fold to be put into first gear again, repeat 45 times need not fold, direct another archives is pressed twice, tone is pressed twice to second gear, the area that can get a 2mm is controlled next piece.
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Put into fine face again that one case () is cut with the knife if doing not have, after extrude comes, put into boiled water boiler boil directly, boil face float to rise scoop, cross cold water, enter oil of right amount edible (need not too much, oily flavour is too otherwise heavy, guarantee against is stuck sticky can) , mix divide evenly, lay open air one air.
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Handle a dough likewise
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You still can play wide range
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Still have
Skin
Small stick person
Noodle is done thoroughly cook immediately as far as possible, or meeting adhesion.
Salt is put to be pressed to maintain the osmosis of noodle in water, the face is boiled come out won't soft, bouncy.
Boil dumpling to also had better put salt at ordinary times, the juice that such stuffing expect can be locked up in dumpling