Chinese Food
Fried rolls
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A new way to eat the rolls. The bottom cake is very soft and fragrant. A person can eat a pot of small rolls without steaming. The method is very simple. The kitchen white can make the dough soft. Many friends like it. The dough is easier to digest than the dead noodles. The stomach is also comfortable. But many friends don't know how to make faces. They always think it's very difficult. Let alone making flowers. In fact, it's not difficult to make pasta. It's not difficult to make pasta. It's OK to never operate it. Just master the method. Today, I'm going to teach you a very simple way. It's not difficult. It doesn't need a steamer. It saves half of the time than usual to make noodles. It's easy to make a pot of fragrant florets. And it's different from the ordinary roll. The bottom of the roll is crispy. It's more fragrant than the ordinary roll. A person can eat a pot. As long as the recipe is completed step by step, ensure the success of kitchen Xiaobai.
Cooking ingredients
Cooking Steps
Step1:Add 125g water to 250g flour, that is, the ratio of flour and water is 2-1. Add 3G yeast and 1 spoon sugar, stir with chopsticks to form floccules, then knead into smooth dough. Cover with plastic wrap for 10 minutes. Adding sugar can promote fermentation.
Step2:There is no need to wait for the flour to ferment. Roll the dough into a contract directly after the dough is cooked Zero point five Cm thick patch. Roll it into a rectangle as far as possible. Brush the surface with a layer of oi
Step3:Sprinkle a little salt and five spice
Step4:The long side of the patch is folded down by one third. The lower side is folded up by one thir
Step5:Cut to the right widt
Step6:Take one of them. Hold both ends of them with both hands. Turn it in the opposite direction. It will be like a twist as shown in the figure
Step7:Put the rolls in a non stick pot. Leave room for fermentation. Arrange them. Cover the pot and ferment
Step8:Roll fermented to One point five When it's bigger, turn it o
Step9:Pan fry the bottom of the roll until golde
Step10:Pour a proper amount of water into the pot. The amount of water should be one third of the roll
Step11:Cover the pot and simmer on low hea
Step12:When the sound of Zizi in the pot is getting smaller and smaller, simmer for a while until the water is dried. Open the lid of the pot and sprinkle some scallions to turn off the fire
Step13:The little fragrant roll is ready
Step14:Crispy bottom. Soft surface
Step15:One mouthful at a time
Step16:I've eaten this pot all by myself to see if it's delicious. Do you want to eat it?
Cooking tips:You don't need to put oil when frying the flower rolls, because some oil will flow out when you put the flower rolls into the pot after modeling. In addition, my Jiuyang light shepai non stick pot has a very good non stick effect. It won't stick. We use the one-time fermentation method. It saves half of the time than the ordinary two-time fermentation. It doesn't need to wait for the noodles to be processed again. Instead, it directly shapes them. Then it can be done by putting them into the pot for fermentation once. It's not only simple, but also easy. There's no need to steam the pot. The flower roll is done well, and then stir fry a dish. A frying pot can make the dish delicious.
