How to make pasta that is soft, sweet and chewy, even for novices?

How to make pasta that is soft, sweet and chewy, even for novices? My family likes to eat pasta for breakfast, and add some side dishes to accompany it with a bowl of millet porridge or vegetable juice. The food is comfortable! Pasta is very good for the spleen and stomach, and is very high in protein. There are also many areas where people love to eat pasta. I have been to Hebei, Henan and Shandong, and the people there make great pasta! Breakfast is also very colorful! Walking on the street gives me a special feeling of familiarity! Maybe the noodles are from the same family!

The staple food for breakfast for most people in the Northeast is noodles. Our family usually eats steamed buns and Hanaki three or four times a week. Basically every household can steam steamed buns. In fact, making them is simple and convenient. Steam a pot of grains for breakfast for three days. The buns are good in a variety of ways, including frying or stir-frying. Cut the buns into slices, wrap them in raw eggs, fry them and sprinkle some salt on them. Cut the buns into strips, wrap them in eggs, and stir-fry them with green onions. Whether it's a meal or a snack, it's so delicious that you can't stop eating it. You still have some delicious ways, let’s enjoy them together.

Let’s talk about it. When making steamed buns, wheat flour needs to be added with a certain amount of yeast. The enzymatic reaction of the yeast is used to promote the fermentation of the batter. Fermented wheat flour is mixed with old wheat flour to promote the batter to create a thick fermented flavor. Pasta strengthens the spleen and stomach, improves digestion, and if you eat more pasta, you will grow taller. Pastry can be made into a variety of delicacies, and the various preparations are so colorful. I still make the noodles this way, they are soft, sweet and chewy. Just remember the tips and you can make them every time.

Food for large rolls: 500 grams of high-gluten flour, 5 grams of baking powder, 230 mL of warm water, appropriate amount of cooking oil, appropriate amount of salt, and 5 grams of baking soda. Preparation process: Prepare key ingredients. After the baking powder is dissolved in water, add it to the flour, mix with chopsticks until there is no powder, and then knead it into a dough.

The first step is to knead the dough, seal it and place it in a warm place to ferment. In spring, the indoor temperature is very low and fermentation takes about 120 minutes. Noodles that have fermented better still have a lot of honeycomb shapes as in the picture, and you can smell a bit of a strange smell. This is normal for noodles to smell sour. Scoop out the fermented dough, put it on a stone board, sprinkle with baking soda powder and knead into a ball.

This step is the most important. Add a spoonful of baking soda, and then let the batter relax for about 20 minutes. During this step, the batter needs to be kneaded three to four times to mix the baking soda evenly, otherwise the cooked buns will have Yellow spots. Place the fermented dough on the stone plate and rub the exhaust pipe. Use a rolling pin to roll the large dough into a large area. Just half as thick as your fingers, sprinkle with cooking oil and a little salt.

The second step is to evenly coat the rolled dough with oil, then fold the rolled dough from the bottom, while rolling and pulling the rolled dough. The dough will be thinner when rolled out that way, and it will continue to ferment after a while.

Cut the dough into equal portions of bun skin and prepare to make the rolls. Use a plastic scraper to cut it diagonally, and pay attention. If it cannot be cut with a knife, be careful not to cut the silicone gasket. Now I'm doing the flower roll again, and I'm braiding three small braids. After braiding, just twist it.

The slightly twisted Hanamaki steamed buns should be placed in the pot to prevent the skin from drying out and affecting the taste. Leave a certain gap in the middle of each Hanamaki steamed bun to allow room for fermentation. Cold water needs to be put in the pot for secondary fermentation. It is best not to use boiling or boiling water. The Hanamaki steamed buns are steamed only when they have doubled in size. The time from lighting to steaming is 25 minutes. Don't rush to lift the pot before steaming. Simmer for 3 or 5 minutes before lifting the pot to prevent the steamed buns from shrinking and turning black and hard in some places when exposed to the air conditioner. I still make the pastry this way, it’s soft, sweet, and chewy. Keep in mind the tips, even beginners can make it!