Milk snail rolls
By VicentaLakin
Recipe Recommendations
- flour 300 grams
- dry yeast 3 grams
- milk 120 grams
- fine sugar 15 grams
- water 30 grams
- sweetening
- steamed
- several hours
- simple
Steps for Milk snail rolls
1
The yeast is first watered with 30 grams and then placed in a large container of flour, milk, fine sugar, yeast, with hand rubbing into a surface smooth and flexible triluminium. This process takes about three to five minutes。
2
fermentation in warm places is twice the size of the original volume. (The fermentation time required in different fermenting environments will also vary, depending on the degree to which the noodle expands to two times the size of the beehive
3
The fermented pasta is removed and the repeated larvae is removed for at least five minutes (a knife can be used to open the face of the face to see if the gas hole is small and even). It was then divided into 4 60 grams of large and 4 15 grams of small noodles. Wear the rags and let loose for 10 to 20 minutes。
4
Four 60 grams of noodles were then condensed into long strips that were fine and even。
5
The long noodles slowly roll up into snail shapes。
6
15 grams of small noodles were squeezed into flat circles, watered and glued to the snail body. The snail's eyes were then covered with a red or green bean。
7
The well-prepared buns were placed in a steam cage for 10-20 minutes, with cold water in the pot, fire, about 12 minutes. Don't open the hood immediately after the fire's out. Head.
8
The finished map
9
The finished map