Pay attention to http://weibo.com/yanyanfoodtube Weibo more updates, more convenient to answer friends' questions! ! ! Hanamaki is a very traditional Chinese noodle. Its soft and delicate texture combined with the taste of green onion is suitable for any dish. The operation of this Hanamaki recipe is not particularly difficult, but it can improve your cooking skills and try this recipe in your kitchen. Steamed Rolls are a very traditional way of making pastry in China and therefore have a tradition Chinese taste. Light, soft and fluffy texture with a spring onion flavor these steamed rolls are really great in combination with many other dishes on your menu. Prepare and worth the effort, so show your cooking skills with these Steamed Rolls.
Put the flour, baking powder, yeast, sugar and salt in a bowl and stir slowly, then add water, and after basically seeing the dry flour, cover the tea towel and swell for about 15 minutes at room temperature.
After about 15 minutes, restart the kneading until the dough is kneaded into a smooth, fair, soft dough. Cover the dough for another 5 minutes.
The dough is kneaded into a rectangular shape of about 60X25CM, and the thickness is about 5-7 mm.
Evenly brush the oil on the dough.
Sprinkle with chopped green onion.
Fold the sides to the middle from the long side.
Then brush the oil.
Then fold the dough in half.
The folded dough was cut into small pieces having a width of about 3 cm.
Method one; use a chopstick to press down from the middle along the length of the agent.
Slightly folded in half and then stretched.
Then turn the agent around the index finger.
Press the index finger at the interface to press the two ends.
Method 2; Use a chopstick to press down from the middle along the length of the agent, fold it slightly and then stretch it.
Directly circumscribe the agent around the index finger.
Use the pinch at the interface.
Method 3; Use a chopstick to press down from the middle along the length of the agent, fold it slightly and then lengthen it.
Put the agent around the chopsticks and pinch the interface.
Then use a chopstick to screw it.
Put all the rolls into the steamer and smash them to twice the size, turn on the fire, and steam for about 8-10 minutes after the pot is opened.
1. The formula of this dough saves a lot of fermentation time, very convenient and practical. 2. Roll the rolled roll in the steamer and give it enough time to make a second burst until it sees a noticeable enlargement. It feels very fluffy and empty when it is tapped by hand, and then steamed.