![]() Use your fingers and create a rough rectangle with your two halves the size of a 3x5 index card (it doesn't have to be exact) and put dough through your pasta machine at the lowest setting. When your dough is ready, take out and cut in half. If using a pasta machine: Lightly dust a work surface with flour. Make sure to flour each wrapper as you roll them out so they don’t stick to each other and cover with plastic wrap so they don't dry out. Repeat with the rest of your marshmellow dough pieces until you have a bunch of wrappers. ![]() Dust each side with flour and then with a rolling pin, flatten to create an circular wrapper to desired thickness. Turn each piece cut side up and with the palm of your hand, press down onto it to flatten to make a roughly flattened circle. When your dough is ready, roll into four cylinders with the thickness of hot dogs, then cut into 1 inch pieces. ![]() If rolling by hand: Lightly dust a work surface with flour. When mixture is done, cover with plastic wrap and set aside in the fridge until the dough is proofed and ready. Use a circular motion with your fingers until the filling looks homogeneous and sticky, about 3 minutes. Use fingers to mix all that juicy meat mixture goodness together. Make fillingĭice shrimp into small pieces, it can be as fine or as chunky as you want! Transfer shrimp into a large mixing bowl along with the rest of the filling ingredients and mix. When ready, wrap dough baby in plastic wrap and let it proof for 20-30 min. When you press into the dough and it bounces back a little, you know it's done. Then, use hands to incorporate the rest of the flour and begin the kneading the dough (it'll be messy to begin with) until it becomes smooth and the surface is uniform, around 10 minutes. Using a silicon spatula or chopsticks, incorporate the flour and water until it's loosely combined.
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