What do you have in fried pasta?

Required materials: flour 1500g, dry yeast 15g ~ 20g (it doesn't matter if there are more yeasts, they grow fast), sugar 150g, warm water 600 ~ 700g, and edible alkali 9g.

Emphasis: common flour can be used for flour, and the amount of sugar can be increased according to your own preferences. The finished product I used is just a little sweet. If you don't like sweetness, you can skip the sugar. Those who like salty taste can put a little salt without sugar, and the flour should be a little more Microsoft. Because the water absorption of flour is different, you should put it in several times to avoid dilution of water. Because you use yeast powder, you don't have to put alkali.

Specific practices:

1. Put the dry yeast and sugar into the flour and mix well.

2. Pour water, stir with chopsticks while pouring, stir the flour into a flocculent shape, and then knead it into a smooth dough.

* * * * The freshly mixed dough may not be very smooth. It doesn't matter. As long as the cover is covered 10 minutes, the water will completely penetrate into the noodles, and then it will be smooth after kneading.

3. Cover the kneaded dough and put it in a warm place for fermentation (I covered the dough in a basin and put it in a steamer with hot water, but I didn't expect it to grow very big at 1 hour), and it was all honeycomb eyes.

4. In order to have the flavor of noodles, I added 10g edible alkali and a little warm water to the cooked noodles (because it is made by yeast, there is no need to put alkali).

5. While kneading, knead the dough with alkaline water evenly with your fist (the surface is even, not a piece of yellow and white). If the amount of alkali used is not appropriate, grab a small piece of noodles and smell it. There is no sour taste, only the fragrance is suitable. If you feel really unsure, you can omit the process of releasing alkali.

6. Bake the kneaded dough for 10 minutes, when the dough is soft (fried cakes are delicious only when they are soft).

7. Pour a lot of oil into the pot and heat it to 70% (oil must be more). You can try the oil temperature and throw a small piece of noodles into the oil. If you can float to the oil surface immediately, it means that the oil temperature is just right at this time.

8. Cut the kneaded dough into 30 grams of dough and knead it gently.

You can't use flour as a patch. You can apply a little oil to your hands and panels to prevent sticking. If you use a patch, the fried cake will become turbid. )

9. Roll an oval cake with a rolling pin, not too thin, about less than 1 cm thick, with two vertical strokes in the middle.

10. Pick up your hands and gently drag (this is longer and thinner) into the oil pan.

1 1. Put it in, it will float immediately, and then fry both sides in medium heat until golden brown. Pay attention to turning over.

12. It's best to fry with two people, one is to make bread and put it in the pot, and the other is to look at the fried oil cake with long chopsticks.

13. You can put three pieces in the pot at a time and fry them together. Because it is not put in at the same time, there are also mature ones, so we must pay attention to observation.

14. The fried cake is placed vertically in the container, which helps to control the excess oil inside.

15. It can be refrigerated or frozen for a long time, and steamed in a steamer when eating.

Method of frying hemp leaves: I have done it before, and rolled out thin slices with a rolling pin. This time I used a dough press, which I used to press the wonton skin. It's really labor-saving and even in thickness. For the former method, please click [Fried Sesame Leaves].

Required materials: flour 1000g sugar 200g sesame 100g water 350 ~ 400g.

Point: I think sugar is sweet. If you like sweet food, you can add sesame seeds, and the dough must be hard. Therefore, when adding water, you should add it while kneading. If you don't like sweet food, you can put10g salt without sugar.

Specific practices:

1. Put the flour, sugar and sesame seeds in the same pot and mix well.

2. Slowly add water to make a slightly smooth dough.

3. Cover the dough for 20 minutes.

4. Roll the dough into thin slices with sesame seeds (the dough press I used).

5. Then cut into 4~5 cm wide water chestnuts, and shake the cut water chestnuts off to avoid sticking to each other too much.

6. Heat the oil (there must be a lot of oil) and put some chopped water chestnut slices (you don't have to put them one by one, just pour a lot into them, and they will all be separated when they float with chopsticks)

* * * * You can throw a piece of dough into the oil pan. It is the temperature, which can float up immediately, indicating that the oil temperature is just right.

7. Fry both sides of the dough into golden brown on fire and take it out. After cooling, it is crispy and sweet hemp leaves.

Be sure to use a big fire, use a small fire, and soak the oil in the hemp leaves, which is neither good-looking nor delicious. Be sure to turn it over when frying, so that the colors on both sides are even.

8. Keep it in a cool place for about half a month.