raw materials

4g of high-gluten or medium-gluten flour, 3g of yeast, a little sugar, a proper amount of water and a proper amount of milk powder (optional).

Practice

1. Add dry yeast powder, sugar and milk powder to the flour;

2. slowly add water and stir it into pieces with chopsticks;

3. Knead the dough repeatedly by hand (the amount of water should be appropriate, too dry flour and unevenness will affect fermentation, and too wet will stick to hands) to knead the dough into smooth dough;

4. Put the dough into a pot, cover it with wet gauze or towel, and ferment at 3 degrees for 2 hours (the lower the temperature, the longer the fermentation time). After fermentation, knead the dough into smooth dough again, and then start shaping.

5. Divide the fermented dough into small portions, about 3 grams each, and knead the small dough into slender strips, which are about half as thick as fingers;

6. Fold the spaghetti in the middle, start to roll at both sides respectively, and stop at the position shown in the figure;

7. Cut off the folding point with a knife;

8. Squeeze the middle of the dough with chopsticks to shape it. Leave it for about 15 minutes, then steam it in a steamer for about 1 minutes.