CHEW ROLLS
By VicentaLakin
Today's is a double cereal that Mom used to make when she was home. Because it's made of wheat and wheat flour, so it's called double rolls. The addition of a small amount of salt to the double rolls not only alters the taste of the bun, but also makes it more chewy and delicious. Because it was completely dark out there when the buns came out, and it was only two simple pictures. But it tastes really good
Recipe Recommendations
- wheat flour 150 grams
- buckwheat flour 100 grams
- dry yeast 3 grams
- warm water appropriate amount
- salt a little
Steps for CHEW ROLLS
1
Main raw materials。
2
Dry yeasts are watered with an appropriate temperature, adding a small amount of salt. Add wheat and wheat flour, respectively, and make them softer。
3
The two noodles are fermented twice as big。
4
Separate exhausts are removed and fully smoothed to the face of no bubble。
5
The two groups grow as much squares as possible, with a layer of water painted in the middle and folded together。
6
Roll up along the side。
7
Cut both ends, and the rest split on average into six parts。
8
A little fermentation with the hand, a second fermentation to the roll, a boiler boiled into the pot for 20 minutes, and a boiler closed for three to five minutes。