Soy sauce pine rolls
By VicentaLakin
The last bag of pines bought by the family hasn't been wiped out yet, and today it's made out of this pine roll, and it's easy to make it, and it's okay to cut it into a little bit, without a single one!
Recipe Recommendations
- high-gluten flour 120g
- low-gluten flour 30g
- yeast 2.5G
- fine sugar 15g
- egg liquid 20g
- salt 1/8 teaspoon
- water 70g
- butter 20g
- ketchup appropriate amount
- pork meat appropriate amount
- white sesame appropriate amount
- salty and sweet
- roast
- several hours
- simple
Steps for Soy sauce pine rolls
1
All the material in the main material is mixed and rolled to the noodle spasm to the extension stage. And then ferment the membrane on the dome
2
fermented to about 2-3 times the size
3
When you take the dough out of the air, you let it loose for 10 minutes, and you turn it into a square skin
4
Put ketchup on the skin. Watch your tail
5
And rub it with a spoon
6
Put a pig pine on the place with ketchup
7
Roll it up from the bottom and close your mouth
8
And then you'll cut it to the same level
9
Put your mouth on top and ferment it again in a paper tow
10
When the fermentation's done, we'll have a layer of egg fluid, some white sesame, a preheated oven, 180 degrees, mid-level, about 15 minutesSoy sauce pine rolls Make Tips
Keep a close eye on the heat. If the surface browns to your liking halfway through, lower the top heat or cover the surface with aluminum foil to prevent it from burning!