Ham sausage rabbit rolls
By VicentaLakin
The ham intestinal cobbleheads, the cute little rabbits, the cute ones who can't take it. The baby must like it。
Recipe Recommendations
- medium-gluten flour 300 grams
- Angel yeast 3 grams
- warm water 160 grams
- ham sausage 8 pieces
- salt 2 grams
Steps for Ham sausage rabbit rolls
1
Prepare food: flour, yeast, warm water, salt
2
Add yeast and salt to flour. (In winter, you have to use about 30 degrees of warm water to turn yeast on, and in the summer you can mix it directly)
3
Prepare 160 grams of water to be slowly added to the flour and to mix it with chopsticks4
I'm going to use my hands again and again to rub them in smooth noodles
5
It's about 40 minutes of fermentation in the summer. The headmaster is twice as big and his fingers don't shrink
6
Fermented noodles, fully ventilated until they are cut open without bubbles, wrapped in a safety membrane for 10 minutes
7
Quite a bit
8
Cutting into small agents about 45 grams
9
(A) TAKING ONE OF THE SMALL FORMULATIONS, I.E., LONG NOODLES OF AROUND 40CM, AND OTHER SMALL FORMULATIONS, COVERED WITH A MEMBRANE TO PREVENT DRY CRACKING
10
(B) A THIRD OF THE HAM INTESTINES AT THE BOTTOM OF THE U FORMATION
11
THE FOLLOWING SECTION IS FOLDED UPWARDS AND PASSES THROUGH THE BOTTOM OF THE "U" MODEL
12
Both sides pass through
13
After a little plasticization, the red bean is made out of the eyes of the little rabbit, so that the little rabbit's roll-buster is made
14
A few large rolls were also made, and it was simple to roll the long noodles directly into the ham sausage, leaving a gap in the middle
15
(b) Draw a thin oil in the steambox, and put the finished rolls in and continue with the second fermentation for 20 minutes
16
The boiler boils, the fermented rolls go in, the fire is shut down in 15 minutes, and the boiler will be out in 5 minutes。
17
I'll bet the baby's gonna love it