Chinese Food
A flower roll with many white and tender layers
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Cooking ingredients
Cooking Steps
Step1:Medium gluten flour, dry yeast, white sugar and cold water are ready; add some white sugar to provide nutrients for yeast. The fermentation is better; now it's OK to use cold water in hot days. Use warm water when the room temperature is low; the amount of dry yeast is 12% of the amount of flour. Do not exceed 5
Step2:First put sugar, yeast and cold water into the bread bucket, stir with chopsticks and melt, then pour flour into the bucket; without bread machine, you can knead the noodles with chef or hand
Step3:Start the kneading procedure of the bread machine for 10 minutes, mix the materials evenly, form a smooth dough, round, cover with wet cloth or cover for basic fermentation
Step4:When the dough is 22.5 times the original size, dip your finger in flour and poke a hole in the top of the dough. It will not collapse or shrink. The fermentation is successful; my dough must be 2.5 times. After the hole is poked, it slightly collapses, but it still has elasticity. In order to verify whether the dough can be used, continue to test with step 5
Step5:Lift up the dough. The tissue inside the dough is filled with even and dense pores, which are obviously connected with each other. The fermentation is successful. Grab two flour and put them into the dough. Knead the dough for 510 minutes with the bread machine. Fully knead the flour into the dough, so that the dough becomes fine again without pores
Step6:Put the dough on the chopping board. Sprinkle a little flour on the chopping board. Flatten the dough
Step7:Use a rolling pin to roll it into a rectangular slice about 4mm thick. Pour vegetable oil on it. Sprinkle a little salt on it. Use your fingers to smooth it. Leave a little space around
Step8:Roll it from bottom to bottom. It is not loose or tight. Roll it up. Seal it down. Use a scraper to divide it into even numbers
Step9:Put the two together. Press them gently with your palm
Step10:10. Use a chopstick to press from the middle. Then the cut on both sides will turn up. Do this step. A simple multi-layer flower roll will be finished. For Xiaobai, this step will be finished
Step11:One more step can make the level of the roll more, and it is more like the traditional roll - grasp the two ends of the roll, stretch it out slightly, and twist it in the opposite direction. The two ends are tightly wrapped around the back and flattened, which is the traditional multi-layer roll blank
Step12:All the rolls are made into flower rolls like this. Put them into the steamer. My zhenmi folding electric steamer won't accept i
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Cooking tips:1. Steamed bread rolls can be made of medium gluten or high gluten flour. The second fermentation is more pleasant than the first fermentation. If you want the internal structure of the finished product to be fine and soft without big pores, you must put two handfuls of flour into the dough after one hair, and fully exhaust the air; 2. The time of steaming depends on the size of the rolls and the fire power. Don't rush out of the pot first. Simmer for 510 minutes, and then out of the pot. The rolls are smooth and smooth ; 3. The flower roll can also be made into a variety of spicy salt flavor, onion flavor, dried fruit flavor, etc. as long as the fermentation is in place, any flavor and form of pasta can be played. There are skills in making delicious dishes.
