Hot Noodles, Pretzel, Onion and Soft Biscuits
by Food·Color
Favorite
Difficulty
Easy
Time
1h
Serving
2
keep mistake.
I saw a very good hot noodle cake, but it was a pity that when I converted the weight, the water consumption doubled the original ratio. No wonder the dough is so soft and sticky. When I suddenly realized that the mistake was made, the dough entered the relaxation stage. What should I do if my mind is swollen around quickly? Discard this piece of dough and remake it in the correct amount? What should I do if this piece of dough is swollen? The dough is so soft that it can’t be used to make pie or pimple soup? The question is, should I persuade the chef to eat a pimple soup today? Let's see if the dough is swollen first.
The dough is soft enough to be gluten-free, so you can use oil to prevent it from sticking to your hands. It can actually be rolled into pieces, and it seems that you can still make a cake for frying. Simply use this dough, but it's best not to use the planned approach. Although oiled and sprinkled with salt, pepper, green onion and rolled up, I know that the dough is too soft, and all the materials are likely to fall into its tender embrace. The effect of layering and tearing can not be expected too high.
After entering the pot and out of the pot, immediately cut it open to see what happens. Actually, although the layers are stuck together, some pieces can still be torn off. Very soft, a bit like a custard. . . . "
I saw a very good hot noodle cake, but it was a pity that when I converted the weight, the water consumption doubled the original ratio. No wonder the dough is so soft and sticky. When I suddenly realized that the mistake was made, the dough entered the relaxation stage. What should I do if my mind is swollen around quickly? Discard this piece of dough and remake it in the correct amount? What should I do if this piece of dough is swollen? The dough is so soft that it can’t be used to make pie or pimple soup? The question is, should I persuade the chef to eat a pimple soup today? Let's see if the dough is swollen first.
The dough is soft enough to be gluten-free, so you can use oil to prevent it from sticking to your hands. It can actually be rolled into pieces, and it seems that you can still make a cake for frying. Simply use this dough, but it's best not to use the planned approach. Although oiled and sprinkled with salt, pepper, green onion and rolled up, I know that the dough is too soft, and all the materials are likely to fall into its tender embrace. The effect of layering and tearing can not be expected too high.
After entering the pot and out of the pot, immediately cut it open to see what happens. Actually, although the layers are stuck together, some pieces can still be torn off. Very soft, a bit like a custard. . . . "
