鲜制荞麦面条 Fresh Homemade Buckwheat Noodle， version 1. скачать в хорошем качестве

鲜制荞麦面条 Fresh Homemade Buckwheat Noodle， version 1.

由于晾干的荞麦面条煮的时间较长，并且小麦粉与荞麦粉的比例让人有些失望，我决定找出更好的新鲜自制荞麦面条的配方比例，在提高口感享受的同时，希望能更有效地降低血糖水平，并提供更健康的饮食。 Due to the long cooking time and somewhat disappointing proportion of wheat flour to buckwheat flour in air-dried buckwheat noodles, I have decided to come up with a better ratio for fresh homemade buckwheat noodles. By enhancing the taste experience, I hope to effectively lower blood sugar levels and provide a healthier diet. 配方 Recipe 50g 荞麦粉 Buckwheat Flour 150g 中筋面粉 All-purpose Flour 2g 盐 Salt 1g 食用碱 Baking Soda 85ml 水 Water， cold -- content of this video -- 0:00 介绍 Introduction 0:11 面团配比 Recipe of the dough 0:29 面团和制 Dough kneading 1:20 面条制作 Noodle making 1:46 熟制 Cooking 2:18 分离 Separation 2:48 葱油拌面 Chewable cold noodle with scallion oil