All-shell rice rolls
By VicentaLakin
This time, I also added chickens drying and mixed with rice powder, cranberry drys also known as cranberry, sourberries, sweetly sweet patches, soft buns, a bite, fine chewing, so you can taste it. Who says it's flat? Let's do it right now! Food: 200 grams of hard flour, 50 grams of low flour, 50 grams of whole wheat flour: 80 grams of rice flour, 20 grams of sugar, a proper cranberry dryness, 3 grams of yeast, 160 grams of warm water, 40 grams of cold water
Recipe Recommendations
- high-gluten flour 200 grams
- low powder 50 grams
- whole wheat flour 50 grams
- glutinous rice flour 80 grams
- the cranberry appropriate amount
- white sugar 20 grams
- warm water 160 grams
- yeast 3 grams
- cold water 40 grams
- sweetening
- steamed
- several hours
- ordinary
Steps for All-shell rice rolls
1
High-banded flour, low-lift flour and whole wheat flour can be placed in basins and can be used only with medium-band flour. Sugar 10 grams。
2
Yeast powder clears and turns on water in appropriate quantities. 160 grams of warm water for the dome. A small amount of yeast powder is available。
3
The yeast pours and mixs in flour. The amount of water is different for each flour, and the amount of water is only a reference。
4
The noodles are fermented. The room is fermented in the summer and can be fermented in the oven in winter. Or keep it warm。
5
And rice powder. 80 grams of rice powder, about 40 grams of fresh water, mixed by pouring. In the form of dripping, slowly adding. Add sugar 10 grams, cranberry to shreds, mix it up, make the pie。
6
Noodle fermented to look at shapes, time just to participate. Especially in summer. Finger pierced, or you don't shrink。
7
The noodles are repeated to smooth. Open up. As thick as possible。
8
Put on the platinum. Put your hands on it. This step needs to be equally thick。
9
From one side to the other, keep it down. It's getting tight。
10
After the roll, gently press, cut。
11
Put the steam cage on for 15 minutes. Or go straight to the pot and steam. It's 15 minutes after the water's running。
12
It's delicious, it's sweet, it's not sticky。All-shell rice rolls Make Tips
1. Flour should not be overwatered at a time. Around 10 grams were set aside, and the pasta was overloaded with hand-stamped water and continued to dizzle. 2 The rice powder and the time it is dripped into the water so that it can slowly mix into small particles. Three, leave a message. Thank you for your support。