Sesame sauce rolls
By VicentaLakin
Recipe Recommendations
- medium-gluten flour 240g
- yeast 3g
- sesame paste 2 tablespoons
- white sugar 5g
- soy sauce 1 scoop
- Weijixian soy sauce 3 scoops
Steps for Sesame sauce rolls
1
Preparatory work: Sesame sauce, yeast and white sugar with a little warm watering and static for five minutes。
2
Sessame sauce: two spoons of sesame sauce in the bowl, three spoons of sesame sauce, one spoon of old sauce, a little warm water。
3
Smuggle evenly, like graphs, in a bit of a thickness。
4
The barbed flour is called 240 grams, a quiet yeast, a good sesame sauce。
5
The warm-watered yeast + clean water is 140 ml and is mixed into flour into a face form。
6
Repeatedly rubbing into smooth noodles (this is an fermentation process, which is important and requires smoothing)。
7
Some dry flour was placed on the panel to prevent adhesion and to grow the squall。
8
Put on sesame sauce, scrape it evenly, put some oil, dry flour。
9
Roll up from the next side and close down。
10
Cutting into such big little agents。
11
Roll it up in your own way。
12
Steaming pots, steaming paper, rolling up, leaving a gap in the middle, covering the fermentation of the lid for 50 minutes (the fermentation time is determined according to the circumstances)。
13
As shown: This is a fermented wreath, which is 1.5 times larger than before, becomes larger and lighter, and the light pressurizes and bounces back。
14
It's about 20 minutes after steam。
15
The small sesame sauce rolls are finished, smelly and soft, and they are salty and can be eaten by two or three。Sesame sauce rolls Make Tips
1. The one-time fermentation is used on the home side, the face of the face is smooth and the skin of the evaporated muskette is more luminous. 2. The fermentation time is determined according to the circumstances, and if fermentation time is to be saved, it is recommended to place warm water around 40°C in the pot, with a fermentation cap。