Ginger and yellow rolls
By VicentaLakin
Recently, a new ginger and yellow wreath was learned, which was not kept in mind for the first time. It was made on the basis of the usual pasta, but it was made with the unanimous approval of the family. For the second time, the formula was carefully studied and well remembered, and it was finally made of a ginger and yellow roll identical to that of the chef. For the first time, she thought she'd be as spicy as ginger. It's as warm as the sun. When the buns are cut, there's an irregular ginger butter sofa in the white noodle, as if it were a beautiful cloud。
Recipe Recommendations
- medium-gluten flour 500 grams
- dry yeast 5 grams
- white sugar 40 grams
- baking powder 7 grams
- Room temperature water 300 grams
- turmeric powder 30 grams
- vegetable oil 50 grams
- salt 5 grams
Steps for Ginger and yellow rolls
1
Mid-banded flour。
2
Dry yeast, sugar, powdered powder, room temperature water ready。
3
Powdered with a proper amount of salt, modulated with vegetable oil, slightly less。
4
All powders and sugars are mixed with barbed flour, pour into room temperature water and mix them with chopsticks into swirls; the intake of flour varies, and the amount of water can be adjusted to the surface state。
5
Hand rubbing into smoother noodles; they should not be too hard, their fingers pressed, and they are as resilient as young people's faces。
6
It was placed on the board, with a small amount of flour distributed on both sides, and it was grown wide by approximately 50*40 rectangular pieces, approximately 2 - 3 mm thick。
7
The ginger butter was re-mixed and evenly painted on the face of the face with a brush and around it。
8
Rolling from left to right and closing the mouth down, with a hand rolling the face to make it more stereotic。
9
Cut it down in half with a sharp knife。
10
Cuts the face down, buttons on the panel, folds the edge of the cut down to one end, and sets the pressure by hand。
11
From the top to the bottom, both ends remain at the mouth of the tiger, in olive form。
12
Roll up two rolls, seal down below。
13
Lightly presses with a scratchboard along the natural texture to make it clearer。
14
They are placed in a steam pan, protected by a film, fermented in warm and wet for 20 minutes; they are placed directly in a steam tank or a steam pan。
15
The fermented roll is 1.5 times the original size, and in order to prevent it from being attached together, I changed the position; it was placed in as much shape as possible to prevent the disfigurement of the scroll as it moved。
16
Directly into the steam tank, 100 degrees and 40 minutes; protection against water vapour drops falling on the surface of the volts。
17
The steamed rolls are removed and the ginger butter is evenly painted on the surface。
18
In the middle of the preheated oven, 200-220 degrees up and down, 10-12 minutes, adjusted to the actual situation in the oven。
19
It's a very nice meal, with a little salt。
20
Ginger of yellow rolls, bright and bright and soft。Ginger and yellow rolls Make Tips
One, the roll only needs to be fermented once, and the powder must not be small; if the powder is not powdered, the fermentation time is extended; two, steam first and then steam, with a soft inside of the pretense, with different tastes if only steamed or baked; and three, ginger and yellow powder can be bought in a saucer, and butter in curry is also the effect of curry, and its taste is not so bad as to regulate taste and cool。