1. Divide the flour, yeast, and baking powder into 2 portions. Add yeast and 36°C warm water to mix well and add it to the flour. Add green juice to one portion and mix well, then add baking powder and noodles.
2.
Put the two-color dough in different containers and cover with moist cloth, and ferment separately in warm places. Start making the dough when it rises to 1.5 to 2 times its original size. Take an appropriate amount of green sauce dough, roll out a rectangular dough sheet, the thickness is moderate. Take the same amount of raw color dough and roll it into a raw color dough sheet of the same size as the green sauce dough sheet.
Put the two pieces of dough together, the green juice is on the bottom, and the original color is on the top. Roll the two-color dough sheet into a roll, and try to roll it tightly without slack. Cut the rolls into snail shells according to the size of your preference.
Take appropriate amounts of small dough of the original color and green juice to make the neck of the snail. The size should correspond to the size of the snail shell. Knead the two-color noodles together to create a moisturizing effect. Rub into a long strip and pinch out the tentacles of a snail at one end. Flatten the other end of the snail’s neck and place the snail shell on it. Mung beans can be used to make snail eyes
3. Let's make another style of snail. The spiral pattern of the cut agent is flattened upward. Roll the dough into a thick sheet in the middle and thin sheets around it. Wrap a piece of dough in the middle. Wrap it like a bun. Then make the neck of the snail as above, place it under the snail shell, and use mung beans for the eyes
4. After all the snails are prepared, a second fermentation is carried out. Observe that the volume becomes large and the surface of the dough is fluffy and rises. Steam it on the pot and cook it in 15 minutes after SAIC. The steaming time should be increased or decreased according to the size of the pasta.
Tips:If the snail made is relatively small, you can use a pigmented pen to draw the eyes.
The noodles should be a little harder to make it easier to shape.
After turning off the heat, let it cool for 3-5 minutes and then lift the lid to prevent the finished product from collapsing due to rapid cooling.
