Shandong's roll
By VicentaLakin
I'm from Shandong, a natural bun, a bun, and I'm going to do it all the time, and I'm going to do it when I'm getting married, and I'm going to do it as hard as a stone, and I'm going to teach my husband, and I'm going to do it now, and it's going to be really soft, and it's going to be easy to make the pasta, so long as it's fermented, fermented twice, and it's going to be so soft...
Recipe Recommendations
- flour appropriate amount
- yeast powder appropriate amount
- peanut oil appropriate amount
- salt appropriate amount
- diced green onion appropriate amount
Steps for Shandong's roll
1
The warm water is evenly mixed with yeast flour, flour and flour, and is fermented in warm places for about two to three hours, as on the map。
2
Onions cut the rest。
3
Get the fermented pasta ready。
4
It's made of pasta。
5
Put peanut oil on the face, throw a little salt (about 2 grams) and onions。
6
Roll it up。
7
Cut it out。
8
Crosses from the middle of each paragraph。
9
Pick up a cross-section and run out。
10
Pull both sides with your hands。
11
From the beginning to the end of the roll, squeeze, hold。
12
A nice roll will do。
13
When you're done, put on wet gauze and ferment in warm places for 20 minutes。
14
In the steam pan, the fire evaporates for a maximum of 25 minutes (depending on the size of the roll) and not more than 30 minutes。
15
Delicious rolls...Shandong's roll Make Tips
You can use either warm or cold water to ferment the dough, just do not use hot water, as it will kill the yeast and the dough will not rise.