Chinese Food
Fried double flavored rolls
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The creative inspiration of fried rolls comes from fried buns. Since the ones with raw meat fillings can be cooked, so can our layered rolls. But don't make this scroll into the traditional fat and round one. In order to put more in the pot, and also to increase the contact area with the bottom of the pot, so I made the rolls into thin strips. It's fast. It's lovely to watch. Especially the soft flesh on the top and the crispy bottom. The complex taste and the changeable taste let my mother boast that I have ideas. She also said that she had known a taste of silly steam before. She didn't use her brain to make two or three different ones. It's fresh to eat.
Cooking ingredients
Cooking Steps
Step1:Prepare flour, dry yeast and warm wate
Step2:Flour, dry yeast and warm water are all put into the basin and mixed with chopsticks to form floccules; the water absorption of flour of different brands is different. Without knowing its characteristics, water can be increased one by one
Step3:Knead the dough into a smooth dough by hand. Cover it and ferment it in a warm and humid place
Step4:When the dough is 22.5 times the size of the original dough, there is a bang when patting the dough gently. Lift the dough. The inside of the dough presents a long and thin drawing. There are even pores inside. There is a slightly pleasant sour taste. Grab a handful of flour (out of the portion) into the basin, and fully rub the flour into the dough. The steamed rolls are well shaped. The pores inside are even. The surface is smooth rather than potholes
Step5:Take out the dough and put it on the kneading pad. Sprinkle some flour and roll it into a 2mm thick dough. I want to make two kinds of flower rolls. Spread Sweet and salty peanut butter on one side and a little vegetable oil on the other side. Sprinkle a little salt and spread evenly
Step6:Roll it up from the bottom. Because the dough is very soft, you can roll and stretch the dough until the dough becomes a roll
Step7:Cut the roll into even sized dosage forms
Step8:Take a dosage form and stretch out the two ends of it without revealing the filling, then fold it in half
Step9:Twist into a twist state. Twist a few times as you like; the more circles you twist, the more layers you have
Step10:Put some oil in the frying pan in advance (out of the portion). Put each roll into the frying pan after twisting. Until all the rolls are put into the frying pan. Cover the pan for about 20 minutes. The size of the rolls is 1.5 times of the original size. Power on. Heat alternately with medium heat and high heat
Step11:After the bottom of the roll is set and slightly burnt and colored, pour a glass of water around the pot, cover it, turn the heat to medium low heat, and simmer for about 10 minutes
Step12:The flower roll is completely inflated, and the inside is cooked. Take off the lid of the pot, let the water vapor on the pot and the flower roll evaporate. Then fry the bottom of the pot to make it harder. The heat is low and medium, so as to prevent the paste from being fried and edible out of the pot.
Step13:Pan fried double flavored rolls. Crispy bottom with burnt fragrance. Soft mouth.
Cooking tips:1. The water absorption of flour is different. The amount of water is also different. If you want the finished product to be well shaped, you can put less water. If you want the flower roll to be more soft, you can put more water. The amount of water is generally between 5570% of the amount of flour. 2. The twisted flower roll can be put directly in a frying pan. The pan is smeared with oil in advance. When the flower roll is 1.52 times of the original, it can be heated. After the bottom is set, you can pour water and cover with a small fire Stew well; add enough water at one time as much as possible. If you add water halfway, the speed should be fast. There are skills in making delicious dishes.
