This time, the fennel roll can be said to be the most successful one in history. It is not only soft and delicious, but also has a faint flavor of fennel.
The child's father loved it so much that he ate one after another...
soda ash anise roll
By EdythMurazik
Recipe Recommendations
- salty and fresh
- steamed
- an hour
- ordinary
Steps for soda ash anise roll
1
Prepare all materials.
2
Put the dough materials together and knead it into a slightly hard dough, cover it, and ferment naturally.
3
The dough is fermented to double its size.
4
When the dough is fermented to twice the size, add enough alkali and knead well. I put the alkali directly into the dough. If I use hot water to melt the alkali surface and knead it into the dough, it will be easier to knead it evenly; I use kneading it for a while and waking it up for a while, and repeatedly knead it several times. The finally kneaded dough will not smell sour, and there will be a popping sound when you tap the dough with your hand, so the kneaded dough is finished.
5
Prepare a lock of fennel.
6
Chop the fennel.
7
The kneaded dough will wake up for a while (so that it will be easier to shape) and roll it into a large cake.
8
Spread a layer of soybean oil evenly on the cake.
9
Sprinkle with pepper powder, cumin powder, refined salt and other favorite seasoning powders.
10
Sprinkle with minced fennel evenly.
11
Roll it up from one side into a long roll.
12
Use a knife to cut into evenly divided small doses.
13
Take a dose, stretch it as shown in the picture and twist it into a roll.
14
Wake up for a while and put cold water on the pan.
15
Bring to the heat and turn it to medium heat for 15 minutes. Don't open the pan immediately after steaming, let the pan cool naturally for 3 minutes, so that the rolls will not shrink after boiling.soda ash anise roll Make Tips
Note: 1. When making pasta with soda flour, it is best to knead it into a slightly hard dough, otherwise after spreading, the dough will be super touching and difficult to operate, and the finished product will not be easy to form. 2. When rolling large dough cakes, you should not roll them too thin, which is not conducive to the expansion of the final rolls. 3. Putting cold water into the pan is equivalent to the second awakening. 4. Don't start the pan immediately after the rolls are cooked. Let the pan cool for 3 minutes and let the pan cool naturally so that the rolls will not shrink after boiling.