Flour: 500 g, yeast 5 g, sugar 5 g, water about 150 g,
Put the yeast into 50 grams of hydration, 35 degrees of warm water in winter, not hot hands can be, summer room temperature water is also OK, (pay attention to the water temperature is not too hot) flour can be added sugar to mix, pour in the good yeast water, and into a soft and hard moderate smooth dough, wake up to twice as large, put the panel to knead well, pay attention to the hands to alternate a front and a back kneading dough, so that you can knead the dough more evenly, a technique kneading, so that the kneaded noodles, more tough, knead the dough well, after two minutes to divide the dough into small agents of equal size. We started making flower rolls.
Pig's trotter roll: a small agent rolled into a round cake, folded in half and then folded in half, with a knife to cut the triangle to a semicircle, do not cut the two ends, and form diagonally backwards.
Lotus roll: two small agents rolled into a round cake, two round cakes folded in half and then folded in half, the knife cuts two knives from the triangle, two small triangle cuts are aligned with two long incisions, the two long cuts are aligned and stacked upwards, and the chopsticks are pressed downwards to form.
Lantern roll: small agent rolled into a round cake folded in half and then folded in half, three knives and four strips in the semicircle, not cut, the middle two turned over and formed.
Pig's trotter roll, in the middle is a lotus roll
Lantern roll