Old Noodles Pretzel Rolls
1.
Take out the refrigerated old noodles from the refrigerator, tear them into small pieces by hand and place them on the silicone mat, add flour and sugar, then slowly add water in portions, and knead them into a smooth and firm dough by hand;
2.
After the dough is kneaded, cover it with a large basin upside down and leave it to ferment overnight at room temperature. The dough will ferment to a double size state (fermentation at room temperature below 10 degrees for 6 and a half hours). If you don’t make fermented pasta in separate days, you can use the fermentation function of the oven when the temperature is low at home or put it in a pot in a place with insulated water to help ferment;
3.
After the dough is fermented, roll it into a large oval dough with a rolling pin, add a few drops of colorless and odorless salad oil, apply a silica gel brush evenly to the surface of the dough, and then evenly sprinkle with salt and pepper;
4.
Roll up from one end to the other from the side length direction;
5.
After the dough is rolled, use a knife to cut into sections about 3.5 cm wide;
6.
Take a clean, water-free chopstick and a piece of dough, use the chopsticks to press down the lines from the middle horizontally, and don't break your attention;
7.
Take out the chopsticks, then place the chopsticks under the Hanamaki, pinch both ends of the Hanamaki with your hands, turn the chopsticks to rotate 360 degrees (the direction where the chopsticks are placed is perpendicular to the pressing line);
8.
After the Hanamaki blanks are finished, place them on the steamer grate lined with oil paper, and finish all the Hanamaki blanks according to the above method;
9.
After making the Hanamaki dough, let it relax for about 15 minutes, steam it in a pot on cold water for about 10 minutes, turn off the heat, turn off the heat and simmer for 2 to 3 minutes.
Tips:
1. The fermentation time of the dough should be controlled according to the temperature change. It takes longer to make seeds with old noodles than with yeast;
2. It is recommended to choose colorless and odorless edible oil for the edible oil applied to the surface of Hanamaki, so that it will not affect the taste of Hanamaki;
3. The seasoning sprinkled on the surface of the Hanamaki can be replaced with sesame, peanut butter, chives, bacon, etc. according to your favorite taste. If you don't like the addition, you can eat the original Hanamaki directly.
