Using the methods of stacking and folding, our predecessors have played a lot of new tricks with simple gimmicks. There are hundreds of flower rolls, and today it is the most widely used one in the tradition: the saddle roll. This flower roll is shaped like a saddle, so it is called a saddle roll. It is a salty gimmick. The operation is simple and easy to learn.
Weigh the yeast, water and sugar, and chopped onions.
Weighed the powder on the chopping board
Open the flour, pour the yeast into the middle, sugar, etc.
Add water in portions to prepare a snowflake-shaped dough
This is the snowflake dough
The alternating hands of the noodles can reduce the temperature rise of the dough, and the steamed bread will be smoother.
When the dough is smooth and delicate, you can prepare for the next operation.
Flatten the dough with your hands, then place the rolling pin in the middle and lick it at both ends. Don't look down.
The two ends are left with extra dough, and the length is the desired size, and then processed.
Place the rolling pin on the protruding dough on both ends, and then take a rectangle to make a rectangle.
When the leather is made, it needs to be evenly applied, and the powder on the chopping board should be remembered.
The finished skin is approximately 35 cm long and 25 wide. Thickness should be even.
Brush the surface of the skin, brush the oil evenly, and do not have oil like a pool of water.
Grab a small amount of salt when you spread the salt, then raise your hand and spread it evenly on the dough.
Sprinkling green onions on the skin is also required to be uniform. Green onions should be green, not scallion. Use shallots and shred.
First roll up from the width. Roll up one side first. Then start the volume again.
When you roll, pay attention to the two ends, use your thumb to hold the middle, and let it not loosen.
After the roll is completed, push the seam down.
The cutting agent should be from left to right, so that it is convenient to hold the agent. Each dose is about one and a half inches wide. Do not cut both ends.
The cut agent is pressed down with chopsticks, and the skin blank is not crushed.
Semi-finished product under tension.
Stretch the two ends and press it to the bottom.
Cut the scraps at both ends and make a butterfly roll.
The finished product is proofed in the drawer. At room temperature between 30 and 35 degrees, wake up for about 15 minutes. Room temperature at 30 degrees usually requires 40 minutes to 1 hour.
After waking up, steam up for 8 minutes.
1. The dough should be smooth and the ratio should be correct. 2. The degree of proof should be good. I would rather wake up too much and don't wake up. The proofing time is only a reference.