Mini roll
By VicentaLakin
Recipe Recommendations
- flour appropriate amount
- yeast appropriate amount
- warm water appropriate amount
- pretzel appropriate amount
- salad oil appropriate amount
Steps for Mini roll
1
The warm water melts the yeast, and Seo-soo falls into the flour and mixs it with chopsticks into a snowflake and a noodle
2
Add a film to protect it. The face ferments to 1.5-2 times the size
3
It's split into four pieces, one of it, and it's thick and thin, and it's covered in salad oil and pepper salt
4
From one side to the other, it's folded into four
5
The pieces that are to be broken overlap and crush from the middle with chopsticks
6
Squeeze the tip of the roll to the bottom
7
The rest of the face is made of small rolls
8
Checklist, 15 minutes awake, 15 minutes evaporated, off fire, 2-3 minutes to open the lid
9
Steamed rollsMini roll Make Tips
1. When mixing the dough, use chopsticks to make it slightly softer, which results in a better texture for the steamed flower rolls.
2. Knead the fermented dough for a longer period to ensure a chewy texture in the final product. After kneading, remember to let it rest so it can be rolled out smoothly.
3. Ensure the shaped flower rolls have at least 15 minutes of proofing time for the best texture after steaming.
4. After steaming over high heat, do not open the lid immediately; a 2-3 minute period of steaming with the heat off is best.