Flowers
By VicentaLakin
Nice roll, actually. It's very easy. Steams, steam buns, steam rolls, pancakes may be necessary skills for the northerners, after all, they often arrive at three meals a day. For small partners in some parts of the South, learning and face alone may be “unreachable”. There's nothing we can do about it. After all, China is so big and so different. My grandmother's been making three meals a day for me, and don't say how good she is at cooking, but she's over 80 years old and still has no face and no interest in learning. Every year's dumplings and pasta dumplings are taken care of by my mother and me. And I'm doing it because, for more than a decade in Beijing, my friends are a bunch of pasta eaters. And I've been putting out some pasta recipes from time to time, and some of my fans have little sisters who've never done pasta, or little brothers? And I'm surprised to find that these recipes often have more hits than my breadcake dessert recipes. Today's roll, the little partner who's been in a bun should have caught him. Most of the time, there's only one chopstick for the tools needed to make them. Today, a new model has been deliberately tried。
Recipe Recommendations
- medium-gluten flour 250 grams
- water 135 grams
- fine sugar 5 grams
- salt 1.5 grams
- dry yeast 2 grams
- green onion appropriate amount
- vegetable oil appropriate amount
- sweet fragrance
- baking
- several hours
- simple
Steps for Flowers

1
First rub the face. Flour, salt, yeast, sugar are mixed in the mix and water is added. The Queen's Chef is on the first floor, seven minutes。
2
That's what it looks like to rub the pasta. Flour is of a different water-absorption nature. Don't make florins too soft. In the case of hand rubs, the pasta must continue to be rubbed hard for more than 10 minutes until it becomes smooth and flexible。
3
The noodles are rounded, placed in a basin, covered with a fermentation of 2.5 times the temperature of the membrane chamber。
4
When the face is flattened, when the air is lifted, the covering is loose for 15 minutes, and then the lid becomes a rectangular large piece of face (a little dry flour resistant)。
5
A layer of vegetable oil is evenly painted on the face of the face。
6
And then some onion flowers。
7
Turn from one side to the other。
8
When it's folded, get such a long stripe。
9
Cut the noodles into 12 pieces。
10
Take two little noodles, pick them up like in the picture。
11
Take a chopstick and press it down from the top map。
12
Keep pressing the bottom, then bring up chopsticks. The dough that comes in at this time can be fermented directly, and it's a common form of florist. If you want to go further, you can follow the next steps。
13
They will be held up in two pieces of pasta with chopsticks, a little longer in their hands。
14
And then wrinkle like a towel。
15
In the end, the two heads were to be folded to the bottom, placed at the bottom and squeezed, and the tattering was completed。
16
When all the rolls are ready, they are placed on the oil-painted cabinet (with sufficient distance between the rolls). The surface is covered with wet cloth and fermented in warm places for 30 minutes。
17
The fermentation becomes twice the size of the wreath, so it can steam. The boiler cold-water drawer, when the water's open, the fire will be ready for 18 minutes. Turn off the fire when it's evaporated, and wait two minutes to unplug the lid before it collapses。
18
The finished chart。Flowers Make Tips
One, making rolls and rubbing the face is the same way I made the recipe for buns. It's just as soft and hard at first. It's just that the rolls don't need to be covered with flour twice, and the last ones are softer than the buns and softer in their tastes. Two, onion rolls with onion fragrance. If you don't like it or not. Some pepper salt can also be used instead of onion flowers to make pretzels of pepper salt. 3. A vase is a staple food that needs to be fed with vegetables. Don't treat it like a snack, or you'll feel like, "Oh my God, it's not sweet." Like those sweet rolls, I suggest you try the silver rolls I've been pushing。