Three-coloured rolls
By VicentaLakin
Last year we went to Hainan, and we went to the area for rest, and we met an old grandmother from Xinjiang. Grandma had four daughters married to both the North and the South, and she told me that her grandchildren loved her best pasta, especially the buns and noodles. I said that I didn't wait for fermentation, and Grandma told me that she made buns that were sometimes fermented once, and then woke up for 10 minutes, so she could be fermented. I keep remembering that it's true for a lazy man like me, with two full rounds and a soft varnish.
Recipe Recommendations
- medium-gluten flour 180G
- white sugar 20g
- pumpkin puree 50g
- yeast powder 2g
- water appropriate amount
- Purple sweet potato paste 50g
- sweetening
- steamed
- an hour
- ordinary
Steps for Three-coloured rolls
1
flour 50g + yeast 0.5g + sugar 5g + proper clean water rubbing into plain pasta
2
flour 50g + mash 50g + yeast 0.5g + sugar 5g + appropriate clean water rubbing into purple noodles
3
mid-banded flour 80g + pumpkin mud 50g + yeast powder 0.5g + white sugar 10g + appropriate clean water rubbed into yellow noodles
4
Ten minutes after the lasagna was covered, the yellow noodle was removed
5
White in turn
6
Purple noodles
7
Pumpkin noodles are down there, white ones are covered, and between them there's an oil for food
8
The chips are laid on it, a layer of edible oil is drawn between the chips, a stick is applied to it, and the edge is fixed with a knife
9
Roll it up
10
Cut into blocks of similar size
11
Burn a pot of hot water, put it in the steam closet, put a lid on it for about 40 minutes
12
Cold water on the pan, water boils off, then the fire evaporates for 15 minutes, and then the lids open about three minutes after the ceasefire
13
~ That's it