Rice roll
By VicentaLakin
My husband can't eat without porridge and he loves porridge. Me and the young master don't like porridge. I only drink porridge, so whenever I cook, he doesn't come back to eat, the rice will be left. It is a pity to throw it away, to make pasta, not to waste it, but to enrich it。
Recipe Recommendations
- white rice porridge 1000 grams
- flour 2500 grams
- yeast 3 grams
- edible oil Xiao Xu
- salt Xiao Xu
- white sugar 10 grams
- salty fragrance
- steamed
- several hours
- simple
Steps for Rice roll
1
There's rice left。
2
Heated to about 35 degrees。
3
Put on sugar。
4
Put the yeast on, blend。
5
Put 2,200 grams of flour in a flounder。
6
fermenting in warmth。
7
The fermented noodles put 300 grams of flour in the air。
8
Take half of the crumbs and the other half make buns。
9
Put some edible oil。
10
So many folds。
11
Make the oil even。
12
The salt is spread evenly。
13
Roll it up。
14
Cut。
15
Two folds up。
16
Put your hands down, pull out。
17
Twist them and press them at the bottom of the bouquet。
18
All done. Second fermentation in the steam cage。
19
fermented good rolls。
20
Put it on the steam pan, burn it open, steam it for 25 minutes。
21
Shut the fire for five minutes。
22
Steamed rolls。
23
The finished product。