Lotus rolls
Ingredients: 500 g flour, 5 g yeast, 10 g sugar, 2 g salt, 220 ml water, 5 ml peanut oil
Directions: 1. Prepare flour, yeast, sugar and salt
2. Gradually add water to the powdery material and form a snowflake, then add peanut oil
3, and into a soft and hard suitable dough, wake up (noodles do not have to be up)
4: Knead the dough until smooth and divide into equal portions of about 40 grams for later
5, two pieces of dough into a group, the dough are rolled out into a round dough of uniform size (not too thin)
6. Turn the rolled dough over, (that is, the side of the noodles is facing inward, in order to layer it obviously) fold into a fan shape
7. Cut two sets of fans into three pieces
8. The two groups of the largest incisions are opposite, and the remaining two groups are the longest side opposite
9. Fold well
10. As shown in the picture, use chopsticks to press sideways
11. Turn the raw blank 90 degrees and press it on one side
12, the other side of the press
13: Pinch the chopsticks relatively tightly, turn it around, and take it out
14. Make a good lotus roll blank, wake up until the flower roll is light
15, after the water is boiled, steam for 15 minutes, turn off the heat, 2 or 3 minutes after the pot can be (you can decorate the core with goji berries, dates or colors)
Tips:
1, the noodles and do not be too soft, in order to maintain the shape of the lotus roll
2, and good noodles, do not wait until the hair up, but also for easy operation and beautiful finished products
3. After making the raw blank, it is necessary to fully wake up, which not only takes into account the image but also ensures the taste of the pastry
4. Because it is made of pocket, I did not use chopsticks, and I can adjust the size by myself with bamboo skewers
5, the volume is more and more do, the image will become more and more exquisite
#舌尖上的中国 #