Tofu roll
By VicentaLakin
In the morning, with soybeans, walnuts, red dates, soybeans and soybeans, the rest of the soybean slag was also nutritious, and it was a shame to lose it, because the family had homemade wheat flour, and made it together with flour, and it was a good match for breakfast with soybean or porridge。
Recipe Recommendations
- flour 400g
- bean dregs 180G
- milk appropriate amount
- yeast 4g
- refined salt a little
- vegetable oil a little
- salty and sweet
- steamed
- several hours
- ordinary
Steps for Tofu roll
1
It's healthy and safe to prepare the food that is needed, and the flour is made by farmers themselves, is pure green, and there is no flour in the grain store。
2
I'm not sure what I'm talking about
3
An appropriate amount of milk is added to flour based on its water intake, and smooth noodles are coated with fermentation。
4
When the noodle ferments twice as big, the internal tissue ferments when it's beehive-like (I don't take a picture of this step), removes the noodles and puts them on the board, rubs out the air in it and puts the hair on it for 10 minutes。
5
Make a thick, thin rectangular face. Snippets
6
Pour a layer of oil on the face and spray a little salt
7
Start with the long edge
8
Cut into a ladder
9
Put the small face up
10
Press it in the middle with chopsticks。
11
The finished rolls are put into the steaming pan, with a gill up to two times the size, a cold water boiler for 15 minutes, depending on the size of the voltage, and another 5 minutes
12
Steamed rolls
13
It's finished. It tastes like salt and wheat