Method for make handmade flour flower

Huanghua flour flower has a history of 200 years. In ancient times, the land in northern Huanghua was barren, the wheat yield was very low, and the people lived in poverty. Every New Year, people have nothing to send, so they grind a small amount of wheat into flour and steam noodles such as longevity peaches and carp for friends and relatives for good luck. Over time, a custom has been formed. Flour flowers are more delicious than steamed bread, so they are gradually accepted by people and form a unique food culture. In order to protect this food culture, Huanghua Huamian applied to become a provincial intangible cultural heritage in 2009. In local festivals, steamed noodles are always needed when getting married and having children.

Nutrition analysis view details

7 grams

55 grams

345g 1662

kilocalorie

Low fat, three highs is worth a try ~

List of ingredients added to the purchase list

1 bowl of flour (leavened noodles), 3g of yeast powder, proper amount of water, and 3 bowls of flour (choked noodles) with random patterns.

Cooking steps

Step117

Flour, yeast and water are put together and kneaded into dough for fermentation. After fermentation, the noodles began to choke. The more choking the dry noodles are, the more chewy the noodles are and the clearer the patterns are. When choking the noodles, rub them a little until they are very hard. Compared with the facet, they are a little harder than that. I usually use 1:3, which means to send a bowl of noodles and choke three bowls of dry flour.

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In the process of choking noodles, you can tear the noodles into small pieces and knead them, which makes it easier to choke the flour inside. You can also knead until it is slightly set, then let it stand for 15 minutes, knead until it is slightly set and let it stand for 20-30 minutes, so that you will find that the dough becomes softer and easier to knead.

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Finally, knead it into a particularly smooth dough and you can start carving flowers. This dough has rye flour before, so it looks like black spots.

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Take a piece of dough and knead it into long strips, then cut it into small pieces. The dosage depends on the size of the pattern. There is no standard here, because the size of each pattern is basically different, and you can only explore it by experience and feeling.

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Knead a small dose into a smooth ball.

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You can also shape the dough slightly according to the shape of the mold. For example, a long flower mold will knead the dough for later carving.

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Stick some flour on the shiny surface, then brush off the excess flour and press it down into the mold, and arrange the edges and corners so that the edges are full and the edges do not overflow.

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Pick up the mold and knock it down, and the peanut embryo will fall out.

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Green embryo should be covered with cotton cloth at any time, otherwise the epidermis will be chapped.

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After all the raw embryos are done, put them in a steamer and wake up for about half an hour. The exact time depends on your own dough, because the hardness of the dough determines the clarity of the pattern. If the dough is soft, it will take a long time to wake up, and if the hair is too big, the pattern will not be clear. Observe at any time and see that the raw embryo is fat but the pattern is particularly clear. You can shoot.

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When the fire boils, SAIC will turn to low heat and steam 15 minutes. Turn off the fire and wait for 5 minutes to open the lid.

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lucky

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Have a surplus

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Good moral

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It is rich in flavor and wheat fragrance.

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There are all kinds of patterns, all of which are auspicious.