How Soft and Soft The Lazy Version of The Scallion Fragrant Pasta is A Recipe for Zero Failure with Detailed Video Explanation
1.
A group photo of the required ingredients.
2.
Add yeast to the flour, 230g～250g of room temperature water, 230g for newbies, otherwise the amount of water is too large and the follow-up will not be easy to operate. Without hand kneading, just use chopsticks to stir until it is a thin paste without dry powder. Cover the lid and let it rise to twice its size in a warm place. I used it for about half an hour at room temperature of 25 degrees.
3.
Sprinkle dry powder on the chopping board, transfer the awake noodles to the dry powder chopping board, sprinkle a layer of dry powder on the surface, roll it into a rectangular shape with a rolling pin, brush with oil, and sprinkle with a little salt and appropriate amount of green onion.
4.
Roll it up along one end. If the dough is too soft, you can use a scraper to cut the dough into equal portions. I divided it into seven portions here. Take one part of the noodles and gather them into a circle with a tiger's mouth.
5.
Put it in a preheated baking pan with oil and press to flatten it. Brush the oil on the surface to lock the moisture. Cover the lid to accelerate the maturation. It is baked on a medium and small fire. The cake will be dry and hard.
6.
The finished picture is here, how soft and soft it is.
7.
The dynamic video presentation time is up, how soft and soft the biscuits are, and the green onion noodles are full of fragrance, so hurry up and try it out.
Tips:
Tips
1. The water absorption of flour is different. The given water content is for reference only. It is safer to add 230g of water for the first time, and finally the dough is thin.
2. Before transferring the awake noodles to the chopping board, you must sprinkle dry powder on the chopping board, otherwise it will stick to the chopping board, and the surface of the dough should also be sprinkled with dry powder to prevent sticking to the dough.
3. The cake has a certain thickness and is baked on a medium-to-small fire. If the fire is high, it will be easy to batter and grow inside. It is baked with a lid all the way, and the two sides change color immediately. Do not stay in the pan for too long.
4. Cover the unfinished residual temperature with a food bag, and the cake will still be soft when you eat it again.
I look forward to the work pictures that everyone will be posing for.
