Homemade dough

Homemade dough

Introduction:

"I like snacks such as cold skin, but I don't want to buy them on the street, especially in the hot summer. Now, I don't have to tangle, because I have learned to do simple dough, without complicated washing gluten, and without long waiting for precipitation. Want to eat, stand up and mix half a bowl of batter, throw that for a while, busy with other chores, you can also prepare some sauce. It's almost time. Add water to the pan and bring to a boil. Steam two plates in about ten minutes. Shred, water, stir and eat! "

Production steps:

Step 1: put 100g flour and 0.5 teaspoon salt in a bowl.

Step 2: while stirring, add 150 ml of water into the flour to form a uniform batter and let it stand for more than half an hour.

Step 3: oil two flat bottomed stainless steel plates.

Step 4: stir the batter after standing for several times and pour it into the plate to make it spread evenly.

Step 5: bring the wok to a boil with proper amount of water, float a batter plate on the water, cover and steam (about 5-8 minutes).

Step 6: take out the plate and put it into a clean water basin to cool. Steam the second one.

Step 7: cool and peel.

Step 8: cut and load the plate.

Step 9: pour the seasoning juice made of soy sauce, vinegar, salt, sugar, garlic, shixiangcai, chili oil and sesame paste, mix well and enjoy.

Materials required:

Common flour: 100g

Water: 150 ml

Salt: 0.5 TSP

Soy sauce: moderate

Vinegar: right amount

Sugar: right amount

Minced garlic: right amount

Shixiangfen: right amount

Sesame paste: right amount

Note: 1, the thickness of the dough depends on the thickness and amount of batter, do a few more free control, this time the dough is tough. 2. Steamed dough for half a minute after the bubble, in short, cooked on the line 3, wok do not add too much water, can float the plate in a little more. 4. Garnish can also add mung bean sprouts, cucumber, etc.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: Original