How to Make Battered Noodles
1.
Scoop the flour into a large bowl.
2.
Turn on the faucet, a little water flow, as shown in the picture.
3.
Hold a bowl in your left hand and a pair of chopsticks in your right hand, and stir while catching water. The flour will gradually appear gnocchi.
4.
carry on. Keep moving the position of the bowl, don't stop the stirring action, let the water flow to the place where there is dry flour.
5.
Until all the dry flour is wet, including the bottom of the bowl, there is no dry flour, as shown in the picture. Turn off the tap at this time. The ratio of flour to water is just right at this time. There is no need to add powder and water for a while.
6.
Start to stir the noodles with chopsticks. You can go in one direction. You can also change directions halfway. If you are a novice and feel a little tired, you can stir a few times and rest, then stir a few more times and rest. You can also use 4 chopsticks to stir, which will save effort. The dough was not smooth at first, as shown in the picture.
7.
The more you stir the smoother, the gnocchi disappeared and the noodles became gluten. The flour sticking to the bowl is completely sticked to the dough. The sides of the bowl are very clean. When the dough is smooth, very elastic and gluten-like, it is reconciled, as shown in the picture. Note that the whole process does not require hands, only a pair of chopsticks.
8.
The dough at this time can be picked out from the bowl. There is no residual noodles in the bowl. As shown in the picture, please pay attention to the softness of this dough. It is not a hard and shapeable dough, but a soft and deformable dough that seems to be flowing. Sense of dough.
9.
Sprinkle some dry flour on the chopping board, and use chopsticks to pick the dough onto the dry flour.
10.
Let the whole dough stick with dry powder.
11.
Cut it into ingredients and you can make the pie according to the general process.
12.
Haha, since I've written this, let's write about the process of sintering by the way. Group each agent into a ball. Just press from all sides to the middle.
13.
Roll the dough into thin slices.
14.
Pack stuffing. It can be fillings of various flavors. Today, I pack the radish and pork fillings. (The preparation method of radish pork filling: 1. Grate the radish, put it in a pot of cold water, boil it over the heat, do not cover the lid, let the radish gas evaporate. After the water is boiled, boil it for a while, remove it, and pass cold water twice. Luobu is crystal clear like shark's fin. Dry the water and cut into small pieces. 2. Stir the Luobu diced with pork, vegetable oil, light soy sauce, minced ginger, chopped green onion, and salt.)
15.
Like a bun.
16.
Prepare a flat-bottomed non-stick pan and turn on a low heat. Put the buns folds down into the pot.
17.
Optimistically, the pie is not rolled out with a rolling pin, but patted with your hands. Gently press the pie with your fingers together to make it thinner and larger. Try to shoot evenly. Don't worry, it won't reveal the stuffing, because the skin is very soft and elastic. Be careful not to touch the edge of the pot with your wrists, and be careful of burns.
18.
It feels that the crust is slightly cooked and shaped. Turn it over. If you can pat it, continue to pat it flat. You can also use the silicone spatula to press it. Put the lid on and brand it. Change to medium fire.
19.
Turn it back and forth again, and the skin will gradually turn white.
20.
When it's ripe, use a brush to apply a layer of oil on the cake. Turn it over. Brush the other side with a layer of oil and turn it over. When the fire was changed, the crusts on both sides turned white, golden pits appeared, and the crusts bulged, the upper and lower crusts were separated, and the cakes were cooked. If you don't want to eat the oily ones, just dry them until the cakes are golden and swollen.
21.
Sheng out.
22.
Look, the skin is thin and the stuffing is big. Crispy and soft. If you want a puff pastry, just cook it and eat it now, if you want a softer crust, stack the baked pie together. When heated by each other, it becomes soft.
23.
This one is oil-free. Look at this large filling, it tastes very good, low-calorie, and the skin is tough and chewy. Of course, the oil is more fragrant.
24.
Look at the leek and egg pie made from this kind of dough, which is crystal clear.
25.
Look at this thin skin, like paper, you can see the filling inside.
26.
Finally, I wish you all the perfect pies.
