As a native of the north, noodles such as bun steamed buns and flower rolls are a daily must-have on my family's table, and not eating a meal is like not eating. So I have to make pasta at least once a week, once enough for the whole family to eat for a week, today I will share a flower roll method that my family loves, soft and chewy, without early fermentation, the method is super simple.
The video can be clicked: Hanamaki lazy method, no need to make noodles once molded, soft and strong layers are rich, too fragrant
1, prepare 300g of ordinary flour, add 2g of yeast and stir well, then add about 170ml of warm water in small amounts, stir into a flocculent form without dry flour, knead into a slightly softer dough, knead the dough is not smooth, it does not matter, lid relax for 5 minutes.
2, prepare 2 spoons of flour, add 5g of salt, 1g of pepper, 2g of pepper powder, 2 spoons of paprika, 1 spoonful of white sesame seeds, all in a small bowl and stir well, and then pour 50g of freshly boiled hot oil, stir into yogurt-like flowing puff pastry, the salt flavor of the puff pastry should be slightly heavier, and the salt flavor of the flower roll is enough.
3: Knead the dough that has been loose for 5 minutes, and you can easily knead it smooth at this time. After kneading smoothly, without fermentation, roll out a thin rectangular dough slice, spread it with the adjusted puff pastry, sprinkle with green onions, and fold it from one side.
4, after folding, cut into about 3 cm wide segments, pinch the small segment 2 ends gently elongated, and then Z-shaped fold 3 folds, pinch the middle flat, the two sides pinched together, and then wrapped around the back to pinch, a flower roll is ready. If you can't pinch it, just cut it into small pieces.
5, after all pinched, placed on the steaming drawer, placed in a warm place to ferment, about 40 minutes, the volume of the flower roll becomes larger, the feel is light and fluttering, it is good. This is a fermentation method, the embryo is very small, which is more time-saving than the traditional dough fermentation + secondary awakening.
6: After serving, open the water pot, steam on high heat for 12 minutes, turn off the heat and simmer for 3 minutes to get out of the pot. The flower rolls are very small, 12 minutes is enough. Simmer for 3 minutes after the time comes out of the pot, which can prevent the sudden removal of the lid and the collapse of the flower roll in the cold.
7, the small flower roll that comes out of this way, soft and multi-layer chewy, spicy appetizer, rich in green onions, very good to eat. I can eat 6 in one go. And there is no need for early fermentation, and one fermentation is simpler, faster and time-saving. Friends who love pasta can collect it and try it when you have time.
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