#aca烤明星大赛# Refreshing Liangpi (no-failure for No-washing Noodles)
1.
Weigh the ingredients and set aside. (Next, we will mix them together to make a batter)
2.
Put a stirring rod in the bread bucket and pour in high-gluten flour. (Saving time and effort for mixing with a bread machine)
3.
Pour the sweet potato starch. (Sweet potato starch can increase the gloss of Liangpi)
4.
Pour in the salt and stir a few times with chopsticks. (The salt is added to make it more chewy)
5.
Pour half of the water.
6.
Select the menu: Dough—Custom kneading (20 minutes by default) and press the start button.
7.
Continue to slowly add the remaining water.
8.
The tumbling batter.
9.
Continue to add water slowly.
10.
After the water was added, the batter gradually became much thinner.
11.
For the remaining 10 minutes, let it stir slowly and ignore it. At this time, you can use the idle time to prepare the seasoning ingredients.
12.
Prepare cucumber, garlic, cooked peanuts, and chili oil.
13.
Shred the cucumber and crush the cooked peanuts with a knife.
14.
Pour garlic into a puree and add some boiled water.
15.
Add a little salt, pour in light soy sauce, vinegar, a few drops of sesame oil, stir well and set aside. (The seasoning is more delicious with a lot of water)
16.
When the time is up, take out the bread bucket and remove the stirring rod. The batter is very delicate and flows down finely and continuously. This state is all right.
17.
Brush the pizza pan with a thin layer of oil (anti-sticking).
18.
Take a small spoon and pour it into the dish. (If there are two plates, it is faster to replace them)
19.
Turn the plate to spread the batter evenly over the bottom of the plate. (The batter is not easy to pour too much, too thick to taste bad)
20.
Put it in the boiling water pot and cover the pot.
21.
Steam for about a minute (the time depends on the thickness of the batter), it is completely transparent and cooked, take out the plate and peel off the skin.
22.
Very soft.
23.
Looking at the sun, it is very thin.
24.
Put the steamed dough in a greased container. Each steamed noodle is brushed with a thin layer of oil to prevent it from sticking together. Do it in turn.
25.
After cooling, cut the cold skin into strips.
26.
Add the cucumber shreds, pour in the sauce, chili oil, sprinkle with crushed peanuts, and serve.
27.
Finished picture.
28.
Convenient to obtain materials, simple method!
29.
Come and serve a bowl in the hot summer, it is very refreshing and delicious!
30.
The ingredients can also be added to the blanched mung bean sprouts according to personal preference.
31.
Do it yourself clean and hygienic~~~
32.
Taste chewy~~~
33.
Finished picture,
34.
Finished picture.
Tips:
The flour must be high-gluten flour. I use one-plus-one high-gluten flour. Different brands of flour have different water absorption properties. Please add water as appropriate. Sweet potato starch can increase the gloss of the cold skin, and it will be more chewy. It is not recommended to use other types of starch. When stirring the batter, be sure to stir in one direction to increase the gluten of the dough. The batter should be particle-free, fine and flowing continuously, so that when the bottom of the pan is spread, it will be more fluid and the dough will be thinner and softer. Don't scoop too much batter at one time, avoid being too thick and not easy to cook, and it will affect the taste. At the beginning, you will not be able to grasp the thickness of the cold skin, and you will know the amount of batter if you make one or two.
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