I don't know
By VicentaLakin
I love my own sesame sauce, and every time the white sesame sauce is finished, it's slow, because it's bad color, dark, hungry. But the black sesame sauce was so nutritious that it was good to eat often, so I found a way to get my family to eat voluntarily. That's one of my ideas. They're all happy
Recipe Recommendations
- flour 500G
- Homemade rice wine 100g
- water 120g
- sesame paste appropriate amount
- salt appropriate amount
- salty and fresh
- steamed
- several hours
- simple
Steps for I don't know
1
I made my own rice and water, evenly mixed
2
Add 250 grams of flour, and become dense paste. Room temperature above 20 degrees and above can be fermented to about two times the size of three hours
3
The pasta is fermented, the remaining flour is fermented, and the flour is silted to the surface smooth, covered with wet coats, continued to ferment, twice the size, and the fermented flour is beehiveed
4
The exhaust is smooth and smooth for 10 minutes
5
It's big, sesame sauce and salt, and it's covered
6
Roll it up and slice it up
7
Take a growth film, cut a few knives in the middle, and don't cut them off
8
Hold on to both ends
9
Squeeze both ends together
10
Cover the box, with 30 minutes of room temperature and 15-20 minutes of steam in the cage, depending on the size of the scroll. I'm making it smaller. I'll be ready in 15 minutes。
11
Steamed rolls. Smells goodI don't know Make Tips
1. The rolled steamed buns must be proofed for another half hour or so before steaming; this makes the steamed buns very fluffy. Adjust the proofing time according to the room temperature and do not be too rigid about the timing.
2. You must use homemade rice wine, because the homemade version is active. Some commercially available bottled rice wines have undergone inactivation treatment; although they have the flavor of rice wine, the yeast has been killed and cannot leaven the dough.