How to make delicious food on the table
Recently, among the hot topics about food on the Internet, the traditional snack "Putai" has once again become the focus. Toutai is a kind of pasta made with flour as the main ingredient, fermented, rolled, fried and baked. It is crispy on the outside and tender on the inside, and has a fragrant aroma. So, how to make delicious poutai? This article will combine the popular discussions in the past 10 days to give you a detailed introduction to the production methods and techniques of pouting.
1. The basic method of standing on the stage
The key to making pudding is the fermentation of the dough and the heat of frying. The following is the basic approach to pouting:
| step | operate | Things to note |
|---|---|---|
| 1 | Kneading noodles | Add appropriate amount of yeast and warm water to the flour and knead into a smooth dough |
| 2 | fermentation | Let the dough rise in a warm place until doubled in size |
| 3 | Roll out | Divide the fermented dough into small portions and roll into round slices |
| 4 | Grilled | Fry in a pan over low heat until golden brown on both sides |
2. Delicious tips for pouting on the table
According to recent sharings from food bloggers, here are a few tips to make poutai more delicious:
| Skill | Specific practices | Effect |
|---|---|---|
| Add ingredients | Add chopped green onion, sesame seeds, etc. to the dough | Increase aroma and taste |
| Control the heat | Fry slowly over medium-low heat to avoid burning on the outside and raw on the inside. | Ensure even doneness inside and outside |
| Adjust moisture | The dough is slightly softer | The finished product is softer |
| Second awakening | After rolling out, let it sit for 10 minutes before frying | Fluffier taste |
3. Recent popular innovative practices in Taiwan
According to the search data on the food platform, the most popular innovative practices in Taiwan in the past 10 days are:
| Innovative practices | heat index | Features |
|---|---|---|
| Cheese Poutine | ★★★★★ | Add mozzarella cheese for a brushed effect |
| Whole wheat poutine | ★★★★☆ | Made with whole wheat flour, healthier |
| Sweet taste | ★★★☆☆ | Add sweet ingredients such as brown sugar and nuts |
| Mini podium | ★★★☆☆ | Made into bite-sized pieces for easy consumption |
4. Food suggestions for pouting
1.Best time to eat:The Taotai has the best taste just out of the pan, crispy on the outside and soft on the inside, and full of aroma.
2.Pairing suggestions:It can be eaten with soy milk, porridge or various soups, or can be eaten alone as a snack.
3.Save method:Let cool and then seal and store. It can be refrigerated for 2-3 days and can be reheated before eating.
5. Frequently Asked Questions
Based on recent user questions, we have compiled the following frequently asked questions:
| question | answer |
|---|---|
| Why is my pouch not soft enough? | It may be that the fermentation time is insufficient or the heat is too high |
| Can I use yeast without yeast? | You can use baking powder instead, but the texture will be different |
| How to make the pouch more fragrant? | When frying, pour a little oil on the side of the pan |
| What should I do if the dough is too sticky? | Add some dry flour as appropriate, but not too much |
Through the above introduction, I believe you have mastered the essentials of making delicious poutai. You might as well take advantage of this popularity, try it yourself, and create your own unique poo!
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