Chinese Food
Cornmeal roll - blooming with spring flowers
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Spring. Everything's new. Let's try to make a flower roll in another way. -
Cooking ingredients
Cooking Steps
Step1:Mix all the ingredients into a dough that doesn't stick to the hands and doesn't stick to the basin. Cover with plastic wrap and ferment in a warm place. (I use the mixed flour of miscellaneous grains. Compare the draft. The water volume should be adjusted according to the water absorption of my own flour.
Step2:Ferment to twice the size. There are obvious honeycombs in the tear. The coarse grain flour will be a little more solid than the pure wheat flour.
Step3:Take out the fermented dough and exhaust. Knead until there is no obvious pore on the section.
Step4:Roll out the patch into a rectangle. Spread corn oil evenly over it.
Step5:Then cut into strips about 2cm wide.
Step6:Both ends rolled up in the middle.
Step7:The rolled side is like this.
Step8:Back up. Use chopsticks to press down in the middle.
Step9:Put a clamp between the two ends of the screw. Don't break it.
Step10:It looks like this. Then the left and right ends are kneaded down.
Step11:Close down. It's a good look.
Step12:Do it in turn. Put it in the steamer for about 15 minutes. If the room temperature is low, you can pour some hot water under the steamer.
Step13:Steam for 15 minutes. Stew for 3 minutes. Don't open the lid immediately.
Cooking tips:1. I use the mixed flour of coarse grains. It's more absorbent. You can adjust the water amount according to the water absorption of your flour. 2. White sugar is used to help fermentation. Don't put it if you don't like it. 3. Don't open the lid immediately after steaming. Wait for 35 minutes to avoid shrinking. There are skills in making delicious dishes.
