Corn-faced hamfish pine rolls

By VicentaLakin

Corn-faced hamfish pine rolls
Eat more coarse food and be well nourished. Without corn noodles, the ham rolls will look better and better. The daughter said that ordinary ham rolls taste better than corn ham rolls。

Recipe Recommendations

  • flour 430g
  • corn flour 70g
  • yeast 5g
  • white granulated sugar 20g
  • warm water 220g
  • Corn ham sausage 4 pieces
  • fish floss appropriate amount

Steps for Corn-faced hamfish pine rolls

  • 1
    We got 220 grams of warm water and 430 grams of flour in the bumper. 70 grams of corn flour, 5 grams of yeast, 20 grams of white sugar, mix 10 minutes of noodles。
  • 2
    Two times the size of fermentation
  • 3
    Another 10 minutes of noodle。
  • 4
    Four corn ham intestines, one cut in the middle and one cut in the second. The total is 16。
  • 5
    The noodles are also divided into 16 small ones, with a single one rounded and long striped, and a suitable amount of pine in the ham。
  • 6
    I'm gonna go around the ham
  • 7
    Good ham roll。
  • 8
    Put it in the steam cage。
  • 9
    Double fermentation. In winter, you can sit at 50 degrees of warm water for an hour
  • 10
    The fire is 15 minutes, five minutes。

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