The ONE DOUGH Behind Sicilian Street Food | How to Make Rosticeria Siciliana Sicily is home to a unique category of street food known as "rosticeria siciliana." In the local bars, a visitor is sure to find rows and rows of stuffed dumplings, fried calzones, mini pizzas, and even ricotta-filled desserts. All of these treats are made with the exact same dough. In this video, Eva shows how to make this versatile dough and gives ideas for how to use it!
最简单最简单的，就是超市买哪种一拍就炸开的面团，烤箱烤的那种，直接包包子就好，卖相虽然难看，但不影响吃，巨简单无比。
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https://www.youtube.com/embed/ixv3O7qP7FA?showinfo=0 强烈推荐这个方子：https://youtu.be/ixv3O7qP7FA
我以前不会揉面，又经常发不好。这个方子基本不用揉，而且成功率很高。
这个小不点包子解释特别清楚
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https://www.youtube.com/embed/i9JeryFiAQ0?showinfo=0
The ONE DOUGH Behind Sicilian Street Food
The ONE DOUGH Behind Sicilian Street Food | How to Make Rosticeria Siciliana
Sicily is home to a unique category of street food known as "rosticeria siciliana." In the local bars, a visitor is sure to find rows and rows of stuffed dumplings, fried calzones, mini pizzas, and even ricotta-filled desserts. All of these treats are made with the exact same dough. In this video, Eva shows how to make this versatile dough and gives ideas for how to use it!
酵母和面粉很重要
我以前试验过，
想好看的话，
最好是 有机新鲜的酵母 + 亚超越南的大包面粉
有时候打算再试验试验
这个最好自己根据当地的材料，需要试验试验
中国，加拿大，美国，欧洲的面粉种类 和 酵母差别很大。
水：面 = 1cup: 3 cup 酵母: 面 = 2.5 tsp : 3 cup 一开始加水和面时用筷子搅，别上手，搅匀了再用手揉。 面发好后揉5分钟再整型。 我的建议是你先做次馒头，发面成功了再做包子。
这个好，谢谢收藏了。
第4点很重要👍
我挑战下大咖 1，面粉不用镇么软，适当软就可以 2，如果有强迫症，受不了包子表面不光洁，还是好好揉揉面排气吧 3，包子包好把顶部捏一起提溜几下是啥神操作？
这不像那么讲究的诗人作风
Mark
qiong是加州的啊