Squeeze the radish rolls
By VicentaLakin
This section uses a single fermentation, involved in fermentation, radish, salty fragrance, laxity, and time-saving, and places the finished embryos in a square mold, with a square, stereo-pretty and eye full。
Recipe Recommendations
- ordinary flour 1000 grams
- yeast 10 grams
- qingshui 500 grams
- vegetable oil 25 grams
- shisanxiang 3 tsp
- Pickled mustard + dried radish 150 grams
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Squeeze the radish rolls
1
The yeast is hydrated with warm water, mixed with flour and rubbing into smooth noodles。
2
Without fermentation, the noodles are made into large pieces, a layer of vegetable oil is painted and 13 fragrances, gravy, radish dry。
3
Roll it up, chop it up。
4
Put two bits together, with chopsticks to the end。
5
Close both sides down。
6
Put it in a square, fermented to double the size。
7
In the steam pan, the fire opens the water, 25 minutes of the fire is shut down and the gust is lifted after 3-5 minutes。
8
Out of the pot, off the model。
9
Fluffy, soft, solid beauty。Squeeze the radish rolls Make Tips
When the lid is ready to steam, three to five minutes later the lid will be lifted, so be careful not to drop the water on the lid on the face。