Slice and silver rolls
By VicentaLakin
It's a bit of an evolution from the "knife." It's called "Golden and Silver rolls" because it's made of pumpkin mud and made of noodles in gold yellow, mixed with white ones. It was finally cut with a knife, and it was called: After steaming, it's a very soft mouth。
Recipe Recommendations
- flour 400 grams
- pumpkin puree 50 grams
- yeast powder 4 grams
- warm water 180 grams
Steps for Slice and silver rolls
1
first, warm water 100ml, 200g flour, and 2g yeast flour in the bakery. open and face for 20 minutes. that's the nice, smooth white noodle。
2
similarly, the baker warms 80ml, 50 g pumpkin mud. then 200 g flour and 2 g yeast. turn it on and face it and rub it in gold。
3
Put "golden and silver" noodles in the basin and ferment them more than twice as warm。
4
I'm going to put the gold and the silver pasta in the air。
5
Let's start with the white noodles. And turn the gold noodles into large pieces. Put the white skin on the gold skin and keep the edges as aligned as possible。
6
Start with a roll. Put the interface below. That's the shape of the roll。
7
Sliced into a flat life。
8
Covered in a drawer to prevent wind drying, with a second stroke of about 20 minutes。
9
Then the steam pot and cold water shall be filled with raw water。
10
The small and medium fires opened and the water was evaporated for 15 minutes。
11
Turn off the fire, three to five minutes before the lid is lifted. Get out of the pan, and you can come to the table。