Exercise 1
Food: main ingredients: 300g wheat flour and 3g yeast powder.
procedure
1. Prepare a washbasin, add wheat flour, yeast, soda, salt and sugar, and mix well. Slowly add warm water, friends use chopsticks to stir it into a flocculent shape, leaving a small amount of wheat flour to knead the noodles. The batter must be soft and don't touch your hands. If it is hard, it won't taste good. Wake up for a while, knead until smooth, and put it in a warm place to make it mellow. The batter is twice as big as it, peeled into a honeycomb, smeared with a little oil until smooth, and proofed 10 minutes.
2. Divide the batter into several small portions, then add a small amount of wheat flour to the control panel, round it with a rolling pin, and cut three holes in the rolling dough. Boil (not too hot and easy to paste), put in the cake embryo, the surface is soft and can be stretched moderately, and beat the surface quickly with chopsticks, which is easier to expand. If the temperature is well controlled, you can turn down the heat a little, and the oil buns only need to be fried once. Over the surface. Fresh, fragrant, soft and waxy oil buns have been announced, and the appetite is not big.
Exercise 2
Food: 200 grams of wheat flour, yeast, edible salt, edible soda ash, warm water and vegetable oil.
The way of doing things
1. Take 200 grams of wheat flour, put a spoonful of Angel Yeast in a bowl and melt it with warm water, slowly pour the water on the noodles, mix them with chopsticks, and then grind them into batter by hand. Because the temperature is warm, the indoor temperature is mellow and mellow for less than two hours. The picture shows a mellow good situation. When the batter was uncovered, it was already blowhole-shaped. After the dough is fermented, take a small bowl and add edible salt and a little edible alkali.
2. Add the prepared batter into the water where salt and edible alkali are mixed for many times. There is no need to add it all at once. Therefore, kneading dough is not easy. Add a little at a time, and then gradually add it after the water is digested and absorbed by the flour. After the noodles are filled with salt water, they can become very thin and soft, and they can be pulled up for a long time with a light pull. This situation is ok. Rub the rolling pin and the control panel with vegetable oil to avoid sticking. Pick up a dough and put it on the control panel. You can press it hard and roll it out with a rolling pin. How to use it is convenient. Use a sharp knife to cut a few holes in the flat dough for frying.
3. Add some oil to the pan and pat. When you see a slight smoke on the oil surface, you can put the steamed stuffed bun embryo in. You can also pick up some noodles and put them in the pot to see if the water temperature is suitable. If the water temperature is right, put the dough embryo into the pot and it will bulge quickly. When one side is golden, turn it over and fry the other side. Pay attention to the ripeness to prevent burning.