Silver Silk Burrito

Name: Silver Silk Burrito
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Medium powder; 2g salt; 120g Shimizu; a little oil

by Meimeijia's Kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Pasta is not difficult, as long as you learn how to make noodles, it takes only a few minutes to serve delicious pasta.
The collocation of pasta is also very random, a little bit of oil and salt, or steamed or boiled or baked or grilled, for those who like pasta, everything is delicious.
Today’s silver wire rolls consist of only flour, water, yeast and a little oil and salt.
The pasta is varied, or sweet. Or salty, or salt and pepper, or spiced, or cumin, or even if you want to sprinkle some chili powder, that's okay.
As soon as this small and cute silver silk roll appeared in the circle of friends, many friends immediately asked for the recipe. In fact, it is very simple. Roll out the lightly fermented dough, brush with oil, cut into strips, roll into cakes, and pan. Branding can be done. As for how fine the "silk" is to be rolled, and how many levels you need, it depends on how patient you are.
Yes, be patient, it has nothing to do with technology.
My model is a bit lacking in patience, but it doesn't hinder its taste and texture. As for the appearance, I don't have that high requirement for myself.
Crisp, crispy and soft and tough at the same time explode in the mouth, you can't stop it, you can eat it if you accidentally eat it!
This is the charm of pasta.

Ingredients

200g Medium Powder
2g Salt
120g Shimizu
a little Oil

Silver Silk Burrito

1. I use wheat flour

2. Add the flour with clear water and river salt, mix it with chopsticks to form a dry powder, then mix it into a uniform dough by hand, cover with a damp cloth and wake up for 5 minutes, put the dough on the chopping board, knead until the surface is smooth, and wake up again for about 30 minutes

3. Roll the dough into rectangular slices about 0.2 cm thick (the thinner the better)

4. Apply a layer of oil evenly on the dough

5. Fold the dough in half

6. Cut into filaments about 0.5 cm wide (the thinner the better)

7. Grab every 10 strands into a group and let stand for about 10 minutes

8. Stretch the noodles

9. Roll it up while pulling (stretch as long as possible, the more layers the roll, the better)

10. Spiral side up, press into a pancake

11. Spiral side up, press into a pancake

12. Heat the pan, add a little salad oil, put the dough in the pan, and fry until the bottom is golden

13. Turn it over and fry on both sides until golden brown

14. Let it cool slightly, use your thumb to push out the middle of the biscuits, and arrange them into a pagoda shape with high and low sides in the middle. Sprinkle some salt or sugar or nothing according to your taste, so the original flavor is also delicious.

Tips:
1. Let the dough stand for a little longer, and the cake will be softer. I like to knead the dough the night before, put it in the refrigerator overnight, and operate it in the morning. This saves time and tastes better.
2. The finer the noodles and the more layers, the more beautiful the cake.