300 grams of high gluten flour
A little clear water
A little salt
Methods/steps
Choose high-gluten flour
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Add a little water to the flour slowly, stir slowly, and knead it by hand until it becomes a flying floccule. A little salt can be added in this step.
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Knead the dough from flying floc to dough. If you need to knead the dough, you can grasp it from the basin by hand.
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Start pressing the surface. Dip your fingers in the water, dip your fingers in the water with a half-clenched fist, then press the face, press it a few times, and feel that the face absorbs the water on your fingers, then dip it, and so on. Until the noodles are grabbed by hand, the noodles can be pulled up from the basin without breaking!
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Get ready to wake up Pour in cold water until it doesn't cover the dough.
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After standing for 1 hour, pour out the water on it.
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Start shaking your face, this move is too big to take pictures. Pick up the awakened noodles from the basin, and the noodles will fall down to about 10 cm due to gravity. Throw the noodles back to the palm of your hand, then put your palm down and let the noodles fall down. Then throw them back to your palm and repeat this step until the dough is strong.
Take the tossed dough and turn it gently on the pan. The dough will stay on the pan. If there are bubbles or pastry, repair it with the dough in your hand!
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Turn the dough from white to beige with low fire, and then fry the other side for 1 min.
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The finished products need to be spread out separately, otherwise, after being stacked together, the crust will absorb the moisture in the air and start to stick together, which is difficult to separate!
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END
matters need attention
When mixing noodles, add water slowly! Wake-up time can be increased by itself. Personally, it is better to wake up for a long time. Always use a small fire when ironing the crust in the pan!