Black sesame rolls
By VicentaLakin
I had it last night, and I had it for a night, and I got it for this morning, so I prepared a steam roll. Last time I bought a bag of black sesame, I thought it'd taste good in a steam roll, and my son ate two when it came out。
Recipe Recommendations
- flour 500 grams
- yeast 5 grams
- oil appropriate amount
- baking soda appropriate amount
- black sesame appropriate amount
Steps for Black sesame rolls
1
Flour fermented twice as much in warm places as old pasta and yeast water and swarms
2
Add a proper amount of soda to the noodles and do two rounds
3
Smash the face and grow the square skin with a stick
4
An even coat of oil
5
Spill the black sesame
6
Roll from top to bottom
7
Slice it into something big
8
Take a dose of the middle ballast
9
Screw it in the opposite direction
10
Squeeze at the bottom of both ends in the direction
11
The steaming pot sits in the water, and it's spacing into the rolls
12
Five minutes after the fireBlack sesame rolls Make Tips
1. If the dough is overproofed, it will taste sour; add an appropriate amount of baking soda to neutralize the acidity.
2. Leave enough space between the rolls when placing them in the steamer.
3. Do not open the lid immediately after steaming; let it steam for another 3 minutes or so before opening.