The children like to eat the meat loose rolls, easy to operate, is currently my daughter's favorite scroll, no one, I will not know later, huh, huh
In addition to the fluffy pineapple and salad dressing, other materials are placed in the basin. As we usually do the steamed bread, the dough is smooth and the dough must be in place. I am using a chef's machine. This is not like making bread and peeling out the glove film. Usually, everyone can do it like a hoe.
The kneaded dough is not fermented, but it is directly smashed into large slices. Then the salad dressing is spread and the meat is loosened. It can be more fragrant to make some small shallots, because my little bandits don't eat green onions, so they are not put.
Then roll it up and close it tightly.
Use a scraper to divide into similarly sized doses
Take two doses and pick them up, then use chopsticks to press down from the middle along the length of the agent, without breaking.
Then stretch it a little, twist it, and wrap the agent around it. There are many ways to shape the Hanamaki. I can choose which one to pick, and the friends can shape it according to the way they like.
Also finished a few corn sausage rolls that children like to eat.
Put warm water in the steamer about 40-50 degrees, like the temperature of the bath water we usually put. Then put the shaped flower roll into the steamer and wake up for 30-35 minutes (usually about twice as fast as it is, 30 minutes in summer is enough, but time is only a reference)
After waking up, steam for 8-10 minutes on high heat. Steam well and simmer for 3-5 minutes.
This is the first two days to put a small chives, my family is not eating green onions, every time I have to pick it up, so I will not let go now.
The face must be smashed and smooth, and it is similar to our usual gimmick. When the flower roll is dry to a little bit of residual temperature, the bag is sealed, so that it is softer and will not dry out. It is a one-time fermentation, very easy to operate, soft and fluffy