Chinese Food
Zero failure whole wheat seaweed bag (easy hand kneading, no machine required)
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[tips] 1. The filling of the recipe is enough for you to wrap five buns. Please freestyle for the remaining two. 2. Leave enough space between bread and bread during secondary fermentation. 3. It's recommended to eat hot. I like slicing and baking in a pan for a while. It's served with scrambled eggs. Grandma and grandpa's hometown is more than 4000 kilometers away from my home in Taizhou. When I was a child, the most painful thing was to eat my grandma's home cooked dishes. The fried rice cakes, wolata and dried noodles were all OK. The salty and sweet seaweed wheat cakes, seaweed flavored stewed vegetables and fermented pancakes made me unable to accept this kid who was big in a big plate of chicken, barbecue, grab rice and cold skin. But later, I gradually fell in love with these delicious food which is both near and far away from me. Before my grandmother died, I learned how to make the noodles dry and moist without getting wet. I learned how to make the pancakes in the pancake tube thin and round. But I didn't learn how to grow up and think about it. Memory
Cooking ingredients
Cooking Steps
Step1:Knead the noodles first. Mix the dry ingredients.
Step2:Use chopsticks to stir the flour while adding cold water. You don't need to add all the water. You can save about 10g. You can see that most of the flour becomes dough.
Step3:Knead the dough. It will be sticky at first. Knead it in one direction and it will form quickly.
Step4:Knead it for about 20 minutes. The dough can be fermented after it is dough and not sticky. I'm not very good at mixing noodles. It's supposed to be done by rule.
Step5:Seal the mouth of the basin. Put it in a warm place for fermentation. The temperature at home is not suitable. You can make a basin of water about 50 degrees. Let the basin sit on it. During the fermentation, change the hot water for two or three times to keep the temperature.
Step6:While the dough is fermenting, let's make seaweed stuffing. Use scissors to cut the strips into small pieces.
Step7:Roughly roll down the white sesame to make its fragrance volatilize.
Step8:Mix seaweed and sesame. Add lard and sugar and stir well. The sugar content is under your control. It's best to taste the obvious sweetness after mixing.
Step9:Check the dough. If you stick your hand on the flour and it doesn't rebound, it means you have a good hair.
Step10:Divide the dough into seven parts.
Step11:Gently knead and press the dough to help exhaust. Pull it into a rectangle or ellipse while pressing. You can also use a rolling pin for a more refined partner. Then spread the stuffing. If you want the curled seaweed in the center of the bread, don't spread the right side of the pastry in the picture. Leave a third of the blank space. Then roll from the left side.
Step12:Roll it up. Close it up. Put it in the shape you like.
Step13:Put a bowl of hot water in the oven, develop a fermentation stand, and carry out secondary fermentation.
Step14:In about 30 minutes the bread will grow two circles. Take out the bread at this time. Heat it up and down for 200 degrees. Preheat the oven for 10 minutes. Bake in the middle layer for 20 minutes.
Step15:The freshly baked bread is crispy on the outside and tender on the inside. It's very chewy. After cooling, it's sealed and put away. The skin will become softer the next day.
Step16:You can also replace the seaweed stuffing. I wrapped two of them in Kumquat preserves. They taste good, too. Friends who are trying to lose weight can remove the stuffing directly. Slice lettuce and roast chicken breast to make sandwiches. They are not afraid of being fat at all. After all, they consume a lot of calories when mixing noodles_ •́)
Cooking tips:There are skills in making delicious dishes.
