A lot of rolls
By VicentaLakin
Recipe Recommendations
- medium-gluten flour 300 grams
- cold water 200 grams
- dry yeast 3 grams
- white sugar 10 grams
- vegetable oil 10 grams
- salt 2 grams
Steps for A lot of rolls
1
(b) The preparation of barbed flour, dry yeasts, white sugar and cool water; a little white sugar can provide the yeast with nutrients and ferment better; cold water can now be used in daily heat and warm water at low room temperature; dry yeasts use 1-2 per cent of flour, not more than 5 per cent
2
First, white sugar, yeast, cool water in bread drums, melted with chopsticks, then poured flour into drums; without a baker, this can be done with cook machines or hands
3
(b) Commencing the baker ' s face-painting programme for 10 minutes, which integrates the materials into smoother facial groups, rounds, wet cloths or covers for basic fermentation
4
(b) The pasta is 2-2.5 times the original hour, the finger-stamping flour is pierced on the top of the flour, does not collapse, and the fermentation is successful; my face is 2.5 times greater, with a slight collapse after the hand-stabbing, but with elasticity, in order to verify whether it is still working, continue to be tested at step 5
5
(b) Lifting of the flour, which is covered by a thin and nuanced air hole in the tissue of the flour, which is clearly associated with Raz and fermented; and holding of two pieces of flour in the flour, which are then rubbed in the bread machine for 5 to 10 minutes, so that the flour is gravitated into the flour, which is once again fine and clean
6
The grafted noodles were placed on the board, with a small amount of flour on the board and flattening them
7
(b) Tilt it with a cane, into a rectangular thin piece of about 4 mm thick, soak it with vegetable oil, spread a little salt, flatten it with a finger and leave a little space around it
8
(a) Roll down, roll down, roll down, roll down, seal down, and split it into even even equal numbers with a razor
9
Put them together and push them gently with your hands
10
One more chopstick from the middle, and the cut-off goes up and up, so that this step can be done with a simple layer of wrinkles and, for White, with a peanut
11
One more step would make the rolls more hierarchical, and more like the traditional ones: grab the two ends of the rolls, squirt them in a little bit, twist them in the opposite direction, and the two ends go around the back, squeezing them tight and flat, which is the traditional multilayers
12
This is how all the rolls are made of bouquets and put into the steam pots; I use rice folding pots, which are not restricted to the grounds and can be folded when they are not needed, so that they can be pumped and steamed; the lids are covered for about 20 minutes; and the normal steam pots are about 20 minutes old
13
(b) The bouquet is 1.5 times the original hour, with water, electricity and a fixed 25-minute time frame in the tank; in one minute, the steam will take place, and the pan covers will not be opened in the middle
14
When the time has come, let's not rush to the top and open it for 5-10 minutes, and then the large white and young rolls will be ready。
15
There's a lot of wrinklesA lot of rolls Make Tips
The steamed roll can be fermented twice more than fermented only once; if the finished product is fermented, it must be fermented with two pieces of flour in the face of the face and must be fully ventilated after one wave; 2. The steaming time should be adjusted to the size of the roll and the firepower, without rushing out the pot, with a five to 10 minute boil, with a rolling and smoothing of the surface; 3. The flower roll can also be made of pepper salt, onion onions, fruit drying, etc., and can be used for any taste or form if fermented。