I hope these two below are helpful to you la.
Soybean noodles
Materials:
200 grams of plain flour, 100 grams of soybean flour, 150 grams of water, 2 grams of salt
Practice:
1. Flour, soybean flour, salt mixed well;
2. To slowly add the water, (rolling out the noodles of the noodles must be and hardened a little bit), and with the hands and into a smooth dough, covered with Clingfilm, molasses 20 minutes;
3. Panel sprinkled with a little flour to avoid staining the board, put the dough on the kneading for a while, with a rolling pin to roll the dough into a large circle, the thickness of their own preferences;
4. Will be rolled out to fold back and forth (before folding and then sprinkled with a little flour, a thin layer can be, so as to avoid staining the company), folded not too wide, or else not good to cut;
5. Use a knife to cut into even strips (thickness according to their own preferences);
6. After cutting the hand to shake the noodles, shake off the excess flour and then cool in the cover mat can be.
Bean Noodle Cake
Introduction:
Sweet and flavorful, yellow and red.
Materials:
Main Ingredients:
Main Ingredients:
Jiangmai noodles 500 grams of bean paste filling 300 grams of fried soybean noodles 100 grams of sugar, cinnamon sauce
Practice:
Jiangmai noodles mixed with sugar and water, steamed on the drawer on a high flame for about 15 minutes, take a small bowl, put the bean paste filling and cinnamon sauce and mix well;
2, take a panel, sprinkle a layer of the above soybean noodles, the steamed glutinous rice dough on the top rolled into a sheet, smeared with mixed bean paste filling, rolled into a tube, cut into small pieces, and then rolled evenly soybean noodles, eaten dipped in sugar sauce can be.
Tip: When steaming jiangmian noodles, put a little sesame oil on the bottom of the vessel so that the cooked noodles don't stick to the bottom of the vessel.