A conch roll

By VicentaLakin

A conch roll
Red corks of the food web. I also added internals to it, not just good shape, but better taste。

Recipe Recommendations

  • medium-gluten flour 500G
  • yeast 3g
  • water 275g
  • edible oil appropriate amount
  • pretzel appropriate amount
  • meat floss appropriate amount

Steps for A conch roll

  • 1
    500g flour, warm water 275g, yeast 3g. the yeast is first watered. this side made 18 conch rolls and nine pepper salt and meat pine。
  • 2
    water should not be poured into flour at once, leaving approximately 15 g of water. and then, when it's made of rough noodles, water with its fists. until the water is drained。
  • 3
    Noodles to bubbles。
  • 4
    Noodles are ventilated through tungsten, and lastly they grow into strips。
  • 5
    An elliptical face, approximately 10 cm long. A little oil with a brush, not too much. A little pepper salt。
  • 6
    Collapse left to the middle。
  • 7
    Collapse right to the middle。
  • 8
    Cut the graft with a knife。
  • 9
    Put your face in the center of the chopsticks, line it up。
  • 10
    Hands in the opposite direction, 180 degrees。
  • 11
    Take the right amount of pine, lay it in the middle of the skin. Watch your back。
  • 12
    To the left, fold internally. (Same as the peppers)
  • 13
    Collapse right internally. (Same as the peppers)
  • 14
    Unlike the peppers, both ends have to be pressed with chopsticks to prevent the meat from coming out。
  • 15
    The next steps are the same as the peppers, the same as the gravy。
  • 16
    All done, wake up to lighten the face。
  • 17
    Water pot, air, 10 minutes. Meat pine conch out of the cage。
  • 18
    Pepper salt conch rolls out of cage。

    • A conch roll Make Tips

    If it's a cavity, you have to press both ends。

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