Essential ingredients for stir-frying chives: 200 grams of common flour, 2 grams of yeast, 2 chives, a small amount of black sesame powder, warm water, proper amount of edible oil and salt.
Step 1: 1-2 portions, 200 grams of wheat flour is suitable, 2 grams of yeast is added to the wheat flour, and 5 grams of warm water and edible oil are poured in to knead the dough. The warm water here should be within 40 degrees, so you can feel it with a little attention. Once you feel "hot", it must be bad, which will kill the vitality of yeast.
Step 2: After the dough is kneaded, the surface is rough. There is no need for complete alcoholization here, but it must be covered with a fresh-keeping bag for proofing 15min to relax the dough. 15 minutes later. The dough is much softer, and the surface will be smooth after kneading for a while, which can be reused.
Step three, roll the dough into a rectangular dough with uniform thickness, pour cooking oil and a little salt on it and wipe it evenly with a small brush. Fold the dough up and down in the middle, fold it into three layers, and then cut it into rolls with a total width of two centimeters.
Step four, take one less picture here. After cutting, put a layer of cooking oil on the chopping board, let the dough roll on it, then hold both sides of the dough roll with both hands and press it on the chopping board in the opposite direction, and make it one by one.
In the case of the fifth step of frying, I need to use a wok to do it, so I immediately spread it in the wok and covered the lid, and I gradually woke up at this moment. I just woke up in a warm place for 30 minutes, and the indoor temperature was 23 degrees. If the indoor temperature is 18-20 degrees, it is estimated that it will take 45min minutes.
In the sixth step, there is no need to add some oil after the paper is mellow, because the paper has symmetrically packaged the edible oil. Keep the fire low and fry for one minute to heat up the cauldron. Then add a proper amount of mineral water and pour it gradually along the boundary of the wok, not on the dough embryo. The amount of water is just to shake the wok and spread a thin layer of water at the bottom.
Step seven, my fans fried the base paste, and the dough roll was still immature. The main factor is one step in place, it must be a small fire, not a slow fire, the whole process is a small fire! ! !
After the eighth step, cover the pot and stew for 3-4 minutes. In this process, the water will gradually evaporate, and the bottom of the paper will not burn or even yellow. The paper will expand by about half, and the original spacing will stick together more and more. Therefore, in the case of frying, a row of tissue paper is often lifted. Time is up, the water has almost evaporated, and it is not mature at this time. There is no need to hide it. Fry over low heat, sprinkle with onion and black sesame powder.
Fry for another 2-3 minutes, and the bottom of the paper will burn yellow. Please stir it with chopsticks to see the situation. Three minutes is basically enough. Fry for 6-7 minutes, the paper must be thoroughly cooked and the background color is just right. In that case, it is no problem to make a successful tissue at one time. Grasp the maturity, knead the dough properly, and the paper will be delicious. Let's have a try.