Ham rolls
By VicentaLakin
In Beijing, the second year of the New Year was home. I've lived at my mother's house for two days this year, and my favorite pasta never left my main meal. Mom knows I like pasta. I'll be home by now. When I was on the air earlier, the moderator asked me whether my cooking skills were natural or the day after tomorrow, and I did not hesitate to answer, “This must have been inherited from my mother”. When I was a kid, my mom cut a window flower, made a dress and sewped shoes. Every spring mom evaporates some staple foods, fish-type buns, flower-style rolls, rabbit-type buns... a big pot is so popular that I can't eat. I've been steaming some ham for my family this year and it's very popular. As long as family members eat well, every day is New Year。
Recipe Recommendations
- flour 300 grams
- yeast 3 grams
- warm water 130 grams左右
- ham sausage 3 pieces
Steps for Ham rolls
1
The yeast is opened with warm water (about 30 degrees without hot hands) and fermented with flour for about two hours. It's twice the size of a beehive。
2
Ham intestinal everything is two。
3
The fermented noodles rubbing air on the board。
4
When the noodles grow, they are divided into six small agents。
5
It would be appropriate for the small agent to grow a strip three times the length of half a ham sausage。
6
Three or four laps around the ham。
7
A sufficient amount of water is placed in the pot, a steam cage is painted or placed in a wet drawer, the face of the face is down, and the ham rolls are placed in the pot with a lid on it for 15 minutes。
8
The fire is evaporated for 20 minutes, and after the fire has been shut, do not lift the lids immediately and wait for 2 minutes。Ham rolls Make Tips
That's six