The tahini candy flower roll that I had been thinking about for a long time finally let me eat it in my stomach! The tahini sugar rolls are really delicious, anyway, I like to eat them, I have loved them since I was a child! Today I came with my mother to learn about the production of tahini sugar flower rolls, I think I have learned after photographing this process, and I will practice it myself one day!
>>>> materials
dough:
1000 g of normal all-purpose gluten flour
Highly active yeast 10 g
Sugar 7 g
About 570 grams of warm water
Sandwich:
Tahini to taste
Brown sugar to taste
A small amount of sugar
Vegetable oil to taste
The reason why these materials are written in moderation is because everyone's taste is different, you can put it according to your own taste, like to eat sweet, put more sugar, do not like to eat sweet or even do not put sugar, oil appropriately put some on the line, in order to leak the sesame sauce.
>>>> practice
Knead the dough first: flour, yeast, sugar together in an oversized basin, add water, do not add all the water at once, add a small amount in parts, while adding and kneading, until kneaded into a smooth and soft dough.
Cover with lid and set aside to ferment. About 1 hour or so.
Stir in the tahini with brown sugar and vegetable oil.
Almost an hour of noodles can be basically fired, with your hand to press a ball, there is a slight rebound can be.
Knead the dough again, and when kneaded, cover the basin and loosen it for a while.
Coat the cage drawer with a layer of vegetable oil.
Roll out the dough, roll out the rectangles and spread with tahini. If you make the amount in the recipe, you can cut the noodles into three large pieces and make them three times.
Roll up and cut into segments.
Then take two pieces of noodles, stack them up and down, when rolling, first use two big thumbs to press the middle down, and then roll in the opposite direction with your left and right hands, both rolled to the bottom and pinched tightly.
The flower rolls are placed on the cage drawer. There should be a certain gap between each.
Put it in a steamer and close the lid. In a cool underwater pan, steam on low heat for 5 minutes, then turn to medium heat and steam for 10 minutes.
Time to turn off the heat and simmer for 3 minutes.
After 3 minutes, open the lid and take the flower rolls out of the steamer, this step must be immediate, can not wait.
After taking it out, the sugar flower roll is ready. Eat while it's hot.