“Look at the Internet and learn to make it by yourself, with a bowl of mung bean soup, perfect match.”
|White granulated sugar||15g|
300 grams of flour, 175 grams of milk and 1 egg, 6 grams of salt, 15 grams of sugar, 4 grams of yeast and 15 grams of oil.
Mix well the dough (some sticky).
The table is covered with fresh-keeping film, brushed with oil, and the hands are oiled, so that the dough can be stretched out.Oil the dough, too.
Wrap it with plastic wrap and put it in the refrigerator for one night without tightening the ends.
In the morning, take it out of the refrigerator and let it sit for 15 minutes.
Brush the case spanner with oil, put oil on your hands, take appropriate amount of dough, knead round.
Press flat with your hand and cut three knives.
Put some oil in the pan, over medium heat, and put in the noodles.
Fry on both sides until yellowish.
Pick up the filter oil.
With a bowl of mung bean soup, it tastes delicious and goes to the fire.
Iyoyoyo’s works from the world of gourmet food