Sushi buns

By VicentaLakin

Sushi buns
I've thought about it for a long time, and I don't want to do it because of the color..

Recipe Recommendations

  • flour 200 grams
  • water 100 grams左右
  • yeast 2 grams
  • sugar 10 grams
  • Coco Hair Noodle 1 block
  • Pumpkin dough 1 block
  • Red yeast flour dough 1 block

Steps for Sushi buns

  • 1
    The main material will be modulated, smoothed to the surface, and will remain silent for 10 minutes. And then we'll have cocoa pasta, pumpkin pasta, and red pasta. All set for ten minutes。
  • 2
    White noodles, twilighted, folded four times。
  • 3
    On average cut into two centimetres wide to be used. This side of the noodles is for rice。
  • 4
    First: Sweet shrimp sushi starts with white noodles and red chords of flour, grows bars and arranges them in red and white, then cuts out long blocks larger than white ones, then pulls them down with toothpicks and forms the line. And then we'll use the red chorus to make a shrimp tail. (as shown)
  • 5
    Sweet shrimp is assembled on white noodles。
  • 6
    Second: Sweet egg sushi pumpkins are flat and cut into blocks larger than white. Coco noodles flat, cut。
  • 7
    cucumber noodles are assembled on white noodles and rolled with cocoa noodles。
  • 8
    Third: caviar sushi caviar saloons flatten, stripped, then rounded up white noodles (as shown)
  • 9
    And with pumpkins and red chords, a little rounded decoration。
  • 10
    Section four: Put the sushi cocoa noodles under the table, then the white ones, with the middle code covered with rounded cocoa noodles, pumpkin noodles, each of the red flours, and roll them up。
  • 11
    Roll it up, cut it. Sushi rolls will do。
  • 12
    Section 5: Fish sushi is a parallel quadrilateral, based on sweet shrimp (as graph)
  • 13
    When all were assembled, the room fermented in summer for half an hour and the oven fermented in winter at 30 degrees for half an hour and steamed for 10 minutes。
  • 14
    Sushi buns
  • 15
    Section 1: Sweet shrimp sushi
  • 16
    Section 2: Sweet egg sushi paragraph 3: caviar sushi
  • 17
    Section 4: sushi rolls
  • 18
    Section 5: Fish sushi

    • Sushi buns Make Tips

    There is no scale, so the size of the other parts is adjusted on the basis of the size of the white pieces。

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