Sweet shoot flower roll
raw material
500 grams of low gluten flour, 150 ml of carrot juice, 7 grams of baking powder, 5 grams of yeast, 30 grams of green onion, a little lye water
seasoning
Sugar 100 g
method
1. Pour the low gluten flour on the table, use a scraper to open the nest, pour the baking powder on the flour, and pour the sugar into the nest. Add a little carrot juice to the yeast, mix well, pour it into the nest, add a little carrot juice in fractions, and mix well. Knead into a dough.
2. Put the green onion into a bowl, add a little lye water, mix well, take an appropriate amount of dough and flatten it, and roll out into a large dough.
3. Cut the dough at both ends, spread the green onion on the dough, and fold the sides of the dough in half. Use a knife to cut several equally sized agents.
4. Press the chopsticks in the middle of the agent, twist into an S shape, and make a flower roll embryo. The raw embryo is glued to the wrapped paper, loaded into a steamer basket and fermented to 2 times larger.
5. Put the fermented raw embryos into the boiling steamer, add a little water to adjust the softness of the dough, make the rolled flower rolls softer, and steam for 8 minutes on high heat.
Butter-baked steamed bun slices
150 g white steamed buns, 15 g dissolved butter
1. Cut the white steamed bun into slices and set aside.
2. Brush the grill with an appropriate amount of butter, place the sliced bun on the grill and grill over low heat for 3 minutes until colored.
3. Turn over and brush evenly with the appropriate amount of butter.
4. Bake over low heat for 1 minute.
(If you prefer a crunchy taste, you can bake it for a while.) ）
Roasted steamed bun slices in curd milk
150 grams of steamed buns, 60 grams of curd milk, 30 grams of cooked white sesame seeds
Seasoning cooking oil to taste
1. Cut the steamed bun into thick slices and set aside.
2. Spread the baking sheet with tin foil, put the steamed bun slices, brush the cooking oil and curd milk on both sides, and sprinkle with white sesame seeds.
3. Take the oven, put in the baking pan, close the door, adjust the heating temperature to 180 °C, select the "double tube heating" function, and then adjust the lower heat temperature to 200 °C, bake for 15 minutes until the steamed bun slices are cooked.
4. Open the box door, remove the baking tray and put the baked steamed bun slices into the pan.
(The baking pan must be freshly coated with thick oil so that the baked bun slices will be crispy on the outside and soft on the inside.) ）
Egg fried steamed bun slices
Raw steamed bun 85 g, egg mixture 100 g
Edible oil to taste
1. Cut the bun into slices of uniform thickness.
2. Stir the egg mixture and mix well.
3. Heat a frying pan over a high heat and pour in cooking oil.
4. Wrap the steamed bun slices with egg mixture and place them in a frying pan.
5. Fry over low heat until golden brown on both sides.
(When choosing a steamed bun, it is best to use overnight steamed buns, which will be easier to cut, and the slices of the mantou cut out are also better; if you like the slight taste, you can pour a little white vinegar into the egg source, which can reduce the fishy taste of the egg, and can also prevent the egg from being heated and oxidized and the noodles turn black.) ）
Shallot oil flower roll
500 g flour, 4 g yeast, green onion to taste
1 tsp salt, cooking oil to taste
1. The yeast is boiled with warm water, flour is added, kneaded into a dough, covered with plastic wrap for fermentation.
2. After the dough has fermented, knead it repeatedly and until smooth.
3. Roll out the dough into rectangular slices, grease it, sprinkle with salt and green onion, roll up and cut into equal lengths.
4. Use chopsticks to press the dent in the middle of the agent, fold it in half along the line, pinch both ends, twist the S shape inward and fold it tightly, twist it into a raw embryo.
5. Bring to a boil over high heat and steam for 15 minutes until cooked.
(The water of the noodles can be exchanged for milk, and it will be delicious.) You can fry the green onion in a frying pan over low heat, so that the flavor of the shallot oil will be more intense. ）
Bean paste flower rolls
500 g flour, 20 g milk powder, 5 g yeast, 50 g bean paste
70 g caster sugar, cooking oil to taste
1. The yeast is boiled with warm water, put into the flour, add milk powder and fine sugar to knead into a dough to ferment.
2. Roll out the fermented dough into slices, smear with bean paste, roll up and cut into sections.
3. Use chopsticks to press the dent in the middle of the agent, fold in half along the line, pinch the two ends, twist the S shape inward and fold it in half, twist it into a raw embryo, and insert it for another 20 minutes.
4. Bring to a boil over high heat and steam for 15 minutes.
(The dents pressed on the agent should not be too deep, so as not to make the shape unsightly.) ）
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