Live noodle formula:

3000g of high-gluten flour, low-gluten flour1000g of water1800g of yeast 25g of skimmed milk powder 600g of salt10g of edible alkali 2g of sugar100g of butter170g.

Practice:

1, after weighing all the above materials in proportion, pour them into a dough mixer, stir them evenly with low dough, and then knead them into smooth dough at medium speed to take them out. (If it's made at home, just scale it down and make dough by hand.)

2. Press the dough into dough with a dough press, and then knead it into a long strip of dough, with a suggested weight of100-120g.

3. After the dough is placed, wrap all kinds of fillings, knead them into a cone shape by hand, and then put them into a fermentation box to make them twice as big. (You can buy the finished stuffing directly online.)

4. Take out the fermented flour dough and put it into the baking mold, then put it into the oven to ignite at 200 degrees and lower the fire at 280 degrees, and bake for about 20 minutes.