I often make this pasta at home when it's cold, it's creamy and soft and nutritious, and you can eat it directly without heating, which is amazing

The pasta made today uses the recipe of bread, but it does not need to be fermented twice like bread, only one fermentation is required, no plastic shaping, directly under the oil pot, wrapped in syrup after frying, rolled in the milk powder, the taste is sweet and drawn, the milk is rich, soft and nutritious, the appearance looks similar to snowflake cake, but the taste is better than the doughnut, it can be eaten directly as breakfast, without heating, with a cup of hot milk, full of energy!

Here's how to make this pasta:

[Ingredients] 300 grams of flour, 3 grams of yeast, 2 grams of salt, a spoonful of sugar, a spoonful of milk powder, 20 grams of butter, 140 grams of water, and an egg

【Directions】

Pour all the ingredients into the kitchen machine and stir well, you can use a bread maker, if you don't have one, use your diligent hands to combine the top ingredients into a soft, smooth dough.

Then cover with plastic wrap and put in the microwave to ferment for 1 hour. According to the current indoor temperature of 20 degrees Celsius, it can be fermented with warm water and noodles and fermented at room temperature for 1 hour.

Poke a hole in the middle with your finger and not retract to indicate that the dough has risen.

You will notice that the dough is more than twice as large as the original, and when you pull the dough open by hand, it is full of fine holes and is very soft. If the volume is not large enough, the fermentation time should be extended, and this step can ensure that the next step is fluffy and soft after frying.

Next, without shaping, pull a small piece of dough directly from the dough and gently roll it into a circle, and arrange it slightly into a circle.

Pour oil into the pan, the oil temperature is about 5 hot, put the dough in, fry slowly over low heat, keep turning the dough until it is golden brown, drain the oil and put it out.

At this point, you can already eat, crispy on the outside and soft on the inside, but we have to continue the next steps.

This step is to boil the syrup. Pour water into a pot and add sugar. The ratio of water to sugar is 2:1, keep stirring with a spatula until small bubbles appear, then put 20 grams of butter and 100 grams of marshmallows in the pot, stir constantly, stir over low heat until melted.

Then pour in the freshly fried balls and stir-fry them until the syrup is covered until the syrup is dry.

Serve out, the same step can be stopped, just like pulling apples, pulling sweet potatoes, sweet, crunchy, the pasta on the plate is like a silk ball, the surface of the soft ball on the outside is wrapped in a sweet taste, and it is also drawn when eating.

One more step, before they cooled, let each dough ball roll in the powdered milk, and they were snow-white, which reminded me of snowflake crisp, but it was softer than snowflake crisp.

The dough balls covered with milk powder are arranged on the plate in turn, round, snow-white, and it looks cute, and I can't help but pick it up and eat one, and I can't stop eating it, and the entrance is sweet

Tips:

1. To make this pasta once fermented in place, the volume should be more than twice as large as the original, the fluffier the better, and the fried dough balls will be more fluffy.

2. After fermentation, there is no need to shape, and it is fried directly in the oil pan.

3. Fry in an oil pan, fry slowly over low heat, and constantly turn over to make it evenly heated to prevent the outside from being scorched and the inside from being cooked.

4. Boil the syrup first, then add marshmallows and butter, so that the surface of the wrapped dough ball will be drawn, delicious and beautiful.

5. Finally, wrap the milk powder in a fragrant and sweet way, and wrap it in a layer of milk powder before cooling.