Ham rolls
By VicentaLakin
It is a better choice to join ham than to be loved by the family, with soy milk or rice paste as breakfast。
Recipe Recommendations
- flour 300 grams
- qingshui 160 grams
- ham slices few slices
- salt 2 tsp
- salad oil 2 tablespoons
- green onion appropriate amount
- dry yeast 5 grams
- white sugar 1 teaspoon
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Ham rolls
1
The dry yeast is watered and added to the flour with a small spoon of sugar, which is evenly mixed into a soft, hard-skinned face, and fermented wet。
2
The salad oil heats up and explodes into onion oil。
3
Get the ham chops ready。
4
Cut to pieces。
5
The noodles are fermented twice as big and the hole in the middle does not shrink or fall。
6
Take out the dough, dry the powder, sticky, and smooth out the air。
7
A rectangular face of around 3-5 mm。
8
The surface of the face is splattered with an appropriate amount of salt, even with onion oil and ham。
9
Squeeze the face from the bottom up into a barrel roll and tighten it。
10
I cut my face in equals with a sharp knife。
11
Take a roll and press it in the middle。
12
Squeeze the two ends for a little longer. Squeeze the two ends together. Okay
13
Make it all right, put it in the oil-painted steambox, open the distance, loose for 10 minutes。
14
The fire opened up the water and then turned to the fire, evaporated for about 10 minutes, and opened the pan cover three minutes after the fire had shut down。
15
The finished chart。Ham rolls Make Tips
1. Store the flower rolls in the freezer after cooling down.
2. Open the lid three minutes after turning off the heat to prevent the flower rolls from shrinking.
3. Different flours have different water absorption rates, so adjust the amount of water appropriately; if the dough is too soft, the flower rolls will not easily hold their shape.