Gold-flavored rice rolls
By VicentaLakin
Recipe Recommendations
- flour 500 grams
- yeast 6 grams
- warm water 100 grams
- cooked pumpkin puree 120 grams
- glutinous rice 200 grams
- white sugar 40 grams
- Cantonese sausage 2 length
- mushrooms of 6
- soy sauce appropriate amount
- salt appropriate amount
- salty and sweet
- steamed
- ten minutes
- simple
Steps for Gold-flavored rice rolls
1
Clean up a little bit of water and boil it
2
Scratch the soft mushrooms and sausages and cut them into fine particles。
3
A small amount of oil is added to the pot, the salami mushrooms blow up and a small amount of salt is added and the fire is mixed。
4
Add fried mushrooms and sausages to the rice. I want to add something else and add an appropriate amount of raw mixing. Kagan forgot to take pictures
5
I'll put some rice on the back. Next and the noodles。
6
The yeast was turned off with 100 grams of water and sugar and added to the flour and pumpkin mud, and turned into smooth noodles. No need to rub it out。
7
Split the noodles into six equals。
8
Take a piece of noodles and scrawl it with a cane。
9
Packing of rice in mid-down。
10
Rolling up the cylindrical at the lower end of the dough and closing down. Finish the rest of the dough in the same way。
11
It's like putting plastic face embryos into oil-purified steam cages. It ferments to two or five times the temperature
12
The boiler is filled with water, the fermented face is put in, and the water is evaporated with a fire for 15 minutes。
13
You can eat the steamed end-of-the-art。14
A little reminder: Once the noodles are fixed, they can be reconstructed immediately, without the need for the first fermentation, or twice, and once the fermentation must be two or five times larger。