Lotus roll
By VicentaLakin
The Lotus roll is a classic Han pasta. It's like a Lotus flower, soft and sweet. I ate some black flour in my own house, so the color became like this
Recipe Recommendations
- flour 400g
- rye flour 100g
- yeast 5g
- salt 2g
- qingshui 250g
- the cranberry appropriate amount
Steps for Lotus roll
1
The yeast mixes it evenly with warm water, and flour and rye mix it with two grams of salt. even
2
Put the yeast on the edge and rub it in a smooth face cover and ferment twice as big
3
Take out the exhaust and roll for 15 minutes
4
It's about 50 grams
5
Two pairs, each twirling the face of the face in equal size
6
We'll start with a trade-off
7
Another discount (as shown in figure)
8
I'll cut the folded face in two pieces
9
The two largest cuts are relative, and the two remaining are the longest
10
Add the last two to the fold
11
Crush it with chopsticks, like a picture
12
Then you press the chopstick vertically down, and you spin it
13
Put it in a steam cage with oil on it for 20 minutes
14
The boiler will be evaporated in 15 minutes and the fire will be out in 5 minutes
15
When you get out of the pot, you can put cranberry on itLotus roll Make Tips
It's easier to look better when the noodles are too hard