Cooking Steps

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   Step1:The method of making soup noodle is as follows: 1. Mix the milk and flour in the formula evenly. 2. Heat it to 65 ℃ in low heat. Keep stirring during this period to prevent the paste from bottoming. Stir it as the paste in the picture. The same method can be used for heating with water separation. The same effect can also be achieved. 3. Spray water on the surface after cooking and cover the fresh-keeping film to prevent the water from losing and skinning on the surface. After cooling, move it in Refrigerators can be used after 4 or 12 hours of refrigeratio

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   Step2:Add all materials except butter (including the soup we have prepared in advance). If the quantity is large, increase or decrease the proportion of materials at the same time. Add all materials to the mixing tank. Mix at low speed. After mixing into a group, increase the mixing speed

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   Step3:When the dough has a certain gluten, the surface is smooth, and the thick film can be pulled out, add butter. After mixing at low speed, beat the dough to the full expansion stage

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   Step4:After finishing, take out the VAT. Collect the country and measure the starting temperature. OMG. According to the teacher's requirements, the starting temperature is 28 degrees. I hit 30 degrees again. So the teacher gave 40 minutes of basic fermentation time. I can only reduce it to 30 minutes. What I hope you can understand is the impact of the starting temperature on the basic fermentation time (Tang Monk again)

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   Step5:After basic fermentation. Split dough. 60g eac

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   Step6:And round (the purpose of the round is just to unify the shape. It doesn't need to be very delicate. The tighter it is, the longer it takes to relax. There are many ways to roll the garden in my video. This is a way to use the palm to roll the garden. It can be operated by both hands together, saving time and improving efficiency. ）Arch the palm. Use small movements to rotate. Let the dough roll up and shake in the palm. Achieve the purpose of rounding and relax (ferment in the middle) for 20 minute

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   Step7:Then take out a dough. First face up. Roll it out

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   Step8:Turn over. Roll up on one sid

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   Step9:Become a column. Put it in the fermentation box. Relax again for 15 minute

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    Step10:After relaxation, rub the long noodles from the middle and use new force at both ends. It will appear. The long noodles in the middle are thick and thin at both ends. Rub one end up and the other end down. At this time, there will be twisting force. Once you grasp it gently, it will twist into a twist shape. Remember to press the end with your fingers to rol

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