Lotus roll
By VicentaLakin
Lotus rolls are supposed to be one of the most beautiful of the Chinese pasta. They look complicated, but they're easy to do, and two of them, by the way, cut, squeezed, presented such a beautiful flower, and had to admire the wisdom of the man who created them. When I'm home, my moms will steam all kinds of rags, rolls, date dates, little hedgehogs, goldfish, of course, less than my favorite lotus roll, which I make today, with fresh peas and soy noodles, with a light green, more nutritionally comprehensive。
Recipe Recommendations
- flour 500 grams
- pea soybean milk appropriate amount
- yeast 5 grams
Steps for Lotus roll
1
500 g flour is placed in the container
2
Fresh peas have the right amount of soybean soybean, mixed in yeast, static for a while
3
(b) Bean yeast is put into flour as a soft and hard face, rubbed for a while, and fermented in warmer parts or curtains
4
The noodles are fermented to 1.5 to 2 times the size of the finger, and the pressure does not shrink
5
(a) The noodles remove the flat exhaust and split it into two
6
Take one of the growth strips and cut them into suitable formulations
7
(b) Smuggle the agent, in two groups, into a single rounded face
8
The face is folded first, then the triangle
9
A triangle with two blades, one of which works equally
10
The largest incisions in both groups
11
(a) The second group ' s longest border relative
12
Small triangles are also the longest relative
13
A chopstick across
14
Turning the longest face to yourself, pressping it with two chopsticks to the right and the left, gathering it in the middle, pulling out the chopsticks, and then doing everything in turn
15
Lotus rolls into the pot, wakes up 20 hours a second time, fire, fire 20 minutes after the water goes off, steams for 5 minutes, it's ready to eat! {\bord0\shad0\alphaH3D}Lotus roll Make Tips
1. A fermentation in the summer is usually 15 minutes, with a relatively longer winter period, provided that it becomes larger and lighter. 2. The use of warm water and surfaces in winter contributes to fermentation. 3. With regard to the amount of water to be used for the noodles, it depends on whether you like hard or soft, and I like hard and hard, so each and every time the amount of water is less, usually 500 grams of flour and 250 grams of water, so that the steam is not rigid。