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Picture of finished product. -
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Picture of finished product. -
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Preparation method: First make the medium-sized dough: add water at normal temperature to the container, add dry yeast and sugar to stir, add high-gluten flour, stir into lumps, mix the dough, and bring to room temperature Let the fermented dough expand to about 1.5 times in volume, then put it in the refrigerator to ferment, which can take 16-24 hours. Room temperature fermentation first can fully activate the yeast, and refrigerated fermentation makes the bread making time more flexible. Make the main dough: Add high flour and low flour, milk powder, sugar, and salt to a mixing bowl, and mix slightly with a whisk. Add medium dough, cut into small pieces with a spatula, and add an egg. -
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The dough is about 80% gluten, butter and salt can be added. Just pull out the delicate glove film. -
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Let the dough rest for 15 minutes, add the same amount of dough and let it rest for a while. -
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Take the dough and roll it into a long dough, and make the bottom thin. -
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Roll up from one side, finish everything, and let rest for 15 minutes. -
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Take a noodle and roll it into a long shape. -
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Fold one side in half and squeeze it through twice from the inside. -
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Glue the nozzle in place. -
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Let the dough double in size and brush with egg wash. -
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Preheat the oven in advance and bake at 190 for 20 minutes. Temperatures are for reference only. -
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Take it out and let it cool, then tear it into fine and fluffy strings. -
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Picture of finished product. -
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Picture of finished product. -
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Picture of finished product. -
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Store it in a sealed container and it will not harden for three days.