Curtain rolls
By VicentaLakin
It tastes good, even if it's just a chicken with a meaty bun. It wasn't meant to produce recipes, and it was so ugly, but it was so soft and salty, and it was so much better to share it, and it was so soft, so soft, so salty, that it didn't have any flour in the house, and it was made out of high powder, which was usually made of bread。
Recipe Recommendations
- high-gluten flour 200 grams
- water 105 grams
- white sugar 25 grams
- yeast 2 grams
- bean curd appropriate amount
- salty and sweet
- steamed
- several hours
- ordinary
Steps for Curtain rolls
1
Put the yeast in the water for five minutes
2
25 grams of sugar in flour, evenly mixed
3
The still yeast slowly pours into the flour while mixing it with chopsticks
4
You can't see dry noodles in the bowl. Pink
5
Scratch it on the board. Put it in the basin
6
It's twice as big, it's flattening, it's draining, it's rubbing
7
Split it up in two. Take one of them and turn it into a film
8
Scratch the milk and even sugar
9
Shade
10
Slice into flat pieces
11
取两小段叠起来，用筷子往中间压下，两头再拉长Shade，放入抹好油的蒸屉
12
And the other one, too, will wake up 20 minutes wet cloth, cold water on the pot, 15 minutes in the fire, and don't unplug the lid when it's offCurtain rolls Make Tips
1. Here I used high-gluten flour, which is relatively absorbent, so I added an extra 5g of water. Everyone should adjust the amount of water based on the absorbency of their own flour.
2. My technique for making flower rolls is really limited, so please bear with me. However, I personally think it is also fine to simply roll it up, cut it into pieces, and shape them like plain steamed buns. After all, since it's for our own consumption, as long as the taste remains the same, that's all that matters.