Poultry rolls
By VicentaLakin
The roll is a classic pasta. They can be made of a variety of tastes, such as pepper salt, jam, onion oil and fragrance. They are nutritious, tasteful and simple. As a result of the frying, the wreath is not only soft at the bottom of the mouth, but also fragrance. Breakfast with a glass of soybean or milk, it's a miracle. Breakfast is tired of buns of bread, and a salty croquet, both fast and simple。
Recipe Recommendations
- medium-gluten flour 250 grams
- water 145 grams
- salt 2 grams
- yeast 3 grams
- spiced powder appropriate amount
- green onion appropriate amount
- edible oil a little
- black sesame appropriate amount
Steps for Poultry rolls
1
Get all the material ready。
2
The flour, 145 grams of water, salt and yeast are placed in a bakery or, if they are not, in a tub。
3
Turning on the face rub, rubbing the face into a smooth state, rubbing the hand in the absence of a bakery, which would be exhausting, and sliding to the surface of the face。
4
Scratch it out and round it up。
5
The noodles are on the rubbed, the thin ones that grow into squares。
6
Put a thin layer of oil on the surface and spread a proper amount of vanilla。
7
One third of the left side of the dough is then folded to the middle and one third to the right。
8
Cut it with a knife and make little strips。
9
Take a little long strip and stretch the noodles a little bit。
10
With two more hands, two more. Left hand up, right hand down, roll-up rolls and a little more。
11
When all of this is assembled, it will be placed in the Korean multi-purpose pan on a flatbed with a skin-covered fermentation that will be 1.5-2 times larger。
12
It's fermented. Put it on a multi-purpose pot and drive to the smallest fire。
13
I'm going to get a proper amount of edible oil from around, and I'm going to fry it for a while, and I'm going to have a little yellow at the bottom。
14
If you're going to fry to the bottom, and you're going to get a proper amount of water from around, you don't need a proper amount of water, and then you're going to put a cap on it and you're going to have a little fire, and you're going to have to make it boil。
15
When the water in the pot is gone, I hear there's no sound to open it, and a little bit more to fry the bottom, so it's a little bit more thinner, and it's better to eat, and then just put onions and black sesame on the surface。
16
And then you're gonna get out of the oven, and you're gonna eat the bottom of it while it's hot。
17
It's the best snack for breakfast。Poultry rolls Make Tips
One, each flour has a different water intake, and the amount of water in the formula is a reference, requiring 5-10 grams of water to be set aside, and finally rubbing to the face of the face without touching the hand and in a smooth state, and adding water to the surface of the florist when it's fried, the resulting surface will be wet, sticky, three, yummy and soft, so that it can be fermented to 1.5-2 times the size, so that the best number four, the chalk in it can be replaced with other, such as chili sauce or soy sand. It's the same thing