Quick method of making noodles/a nest of monkeys with fermented bean curd and red oil

Overview

The breakfast I made for tomorrow morning will be cooked late at night. Please ignore the effect of taking pictures with your mobile phone due to the lighting. It only takes ten minutes for the dough to ferment successfully! You no longer have to worry about how long it takes for the dough to ferment. In the winter, as long as there is heating at home and it can ferment at room temperature, I tried making two types of pasta. Western-style pizza and Chinese-style flower rolls were both great. The flower rolls in the recipe are filled with fermented bean curd and Laoganma chili oil. They are very good and delicious. If you like it, you can try it with me.

Tags

• staple food
• pasta
• pregnant women
• maternity
• old man
• breakfast
• lunch
• dinner
• students
• baking powder
• cold water
• laoganma chili oil
• ordinary powder
• sugar
• warm water
• yeast
• fermented bean curd

Ingredients

Steps

1. 1 Pour the flour into a basin, add baking powder and stir evenly;

   

2. 2 Pour warm water into a container, add yeast and sugar, mix well and let stand for 2 minutes;

   

3. 3 Pour into a basin and stir with chopsticks until it becomes crumbly;

   

4. 4 Knead into a smooth dough, cover with plastic wrap and ferment for about ten minutes (I knead the dough on the third setting of the chef's machine for 7 or 8 minutes);

   

5. 5 Cover with plastic wrap and ferment until doubled in size. When the fermented dough is peeled off with your hands, there will be obvious dense bubbles;

   

6. 6 Knead the fermented dough for a few more minutes to release the air in the dough and shape it into a round shape (I kneaded it with a chef's machine for 6 or 7 minutes);

   

7. 7 Here is the heirloom cooking method learned from my dad! Take out the dough and divide it evenly into two large doughs;

   

8. 8 Divide one large portion of dough into eight small portions of dough, round them up and set aside;

   

9. 9 Use a rolling pin to roll another large piece of dough into a rectangular shape (the thinner you can roll it out in this step, the better);

   

10. 10 Mix fermented bean curd and chili oil and stir evenly (I use Laoganma chili oil and fermented bean curd, because fermented bean curd contains higher salt content, so there is no need to add any more salt);

    

11. 11 Apply evenly on the dough;

    

12. 12 Roll it into a long strip (this step makes it more slender!)

    

13. 13 Cut everything into small pieces;

    

14. 14 Divide the cut dough into eight piles;

    

15. 15 Roll out all eight small pieces of dough into round dough;

    

16. 16 Take a bunch of cut pieces and place them on the dough;

    

17. 17 Wrap it up like a bun;

    

18. 18 Pinch the mouth tightly;

    

19. 19 With the mouth closed downward, complete each one in turn;

    

20. 20 Pour an appropriate amount of water into the steamer, place the wrapped nest of monkeys on the dragon tray of the steamer, cover the pot and let it rise again for 15 minutes. The fermented rolls will be empty and swollen when pinched with your hands;

    

21. 21 Steam over medium-high heat for about 25 minutes, then turn off the heat and simmer for another three minutes;

    

22. 22 Finished product pictures