1. 250g flour, 135g warm water, 2g yeast. The yeast is first dissolved in water.
2. Do not pour the water into the flour at one time, set aside about 15g of water. After mixing into a rough dough, dip your fist in water and prick the noodles. Until the reserved water is used up.
3. The noodles will make the dough smooth and full of gluten.
4. The dough is full and the bubbles are full.
5. The dough is exhausted by kneading, and finally kneaded into a strip.
6. Cut into 8 uniform doses. Each dose is about 47 or 8 grams.
7. Roll it into an oval sheet, about 8 or 9 cm long.
8. Use the knife back or scraper to press out the pattern.
9. Push each impression inward with a scraper to push out the three-dimensional edge of the shell.
10. Use chopsticks to gather the noodles from both sides to the center.
11. Lift the patterned side up and lay it flat.
12. You can also squeeze it with your hands and lift it up, with the textured side facing up. Sprinkle some flour or oil in the middle to prevent adhesion.
13. Finished, done all, Gaibu saves money. Save about 15 minutes in summer, and save it in winter until the volume becomes lighter.
14. Boil a pot on the water and steam for 10 minutes.
15. Soft and cute, with meat and vegetables as you like.
16. Today I picked potato shreds.
Tips:You can sprinkle more flour in the middle of the shells, or brush with a thin layer of oil to prevent sticking, so that they can be layered after steaming.
