The practice of flower roll steamed bread

The practice of flower roll steamed bread

Flower-rolled steamed bread is a very traditional Chinese pastry, and its manufacturing technology is very different from ordinary steamed bread. Instead of making dough, make some shapes and add some ingredients. Friends want to know how to make a paper, how to do it? The following is a complete introduction to the practice of flower roll steamed bread for everyone.

Some friends who don't like to eat steamed bread with a single taste can try flower rolls, which are not only unique in shape, but also delicious. Here are some ways to introduce you.

Exercise 1

condiments

Appropriate amount of flour and yeast.

condiment

Warm water, salt and pepper, salad oil.

working methods

1. Melt yeast in warm water, slowly pour it into flour, stir it into snowflake shape with chopsticks, and make dough; Cover with plastic wrap and ferment the dough to 1.5-2 times the size.

2. Divide the dough into four parts, take one part, roll it into dough with appropriate thickness, evenly coat it with salad oil, and sprinkle with salt and pepper.

3. Fold it from one side, fold it into 4 folds, and break it into sections; Overlap the broken pieces in pairs and press them down from the middle with chopsticks; Clamping the sharp parts at both ends of the pressure roller and collecting them at the bottom of the roller; The rest of the noodles are made into small flower rolls by analogy.

4. Load the drawer, wake up 15 minutes, steam 15 minutes, turn off the fire, and open the lid after 2-3 minutes.

Exercise 2

material

Steamed pumpkin sauce 100g, flour 200g, flour 220g, yeast powder 2g, milk 120g and yeast powder 2g.

working methods

1. Mix pumpkin dough and white dough separately, knead into smooth and elastic dough, and carry out basic fermentation.

2. The dough is fermented to twice the size of the original dough, and the fermentation is basically completed.

3. Remove the dough from the chopping board, knead it into smooth and bubble-free dough, and roll it into long strips.

4.2 Roll the dough into rectangles of the same size and stack them together.

5. Cut the dough every 1cm with a knife, twist one piece into a twist, repeatedly twist it into a twist, and then tie a single knot with both ends pressed under the dough (I made 8 pieces).

6. Put the steamed bread into a cold water steamer (a thin layer of cooking oil can be coated on the stainless steel steamer in advance to prevent the steamed bread from sticking, which saves trouble and does not need to wash gauze) and continue to stand and relax for about 20 minutes.

7. It's on fire. After seeing SAIC, turn to medium heat and steam for about 20 minutes.

8. Turn off the fire and let it stand for 3 minutes, then slowly open the lid and take out the steamed buns.

Exercise 3

Material pumpkin dough

Steamed pumpkin puree 150g, medium gluten flour 250g, yeast powder 2.5g, water 20-40g (added appropriately), sugar 10g, salt 1/8 tsp (pumpkin varieties and steaming methods will affect its water content, so the water content should be added appropriately).

White dough

250g of medium gluten flour, 0/40g of milk/kloc-0, 2.5g of yeast powder, 0/0g of sugar/kloc-0 and 8 teaspoons of salt1.

working methods

1. Mix pumpkin dough and white dough separately, knead into smooth and elastic dough, and carry out basic fermentation.

2. The dough is fermented to twice the size of the original dough, and the fermentation is basically completed.

3. Remove the dough from the table and knead it into a smooth, bubble-free dough.

4. Roll two pieces of dough into rectangles of the same size and stack them together.

5. Shaping: cut the dough with a roller knife every 4cm, then evenly cut each piece with 3 knives, leaving 1cm up and down. Don't cut each piece and roll it into a twist, then tie a single knot, and put both ends together and press it under the dough.

6. Continue to stand and relax for about 15 minutes.

7. Put the steamed bread with flower rolls into a steamer with boiling water and steam it for about 12 minutes (stainless steel steamer can be coated with a thin layer of cooking oil in advance to prevent the steamed bread from sticking to the pot).

8. Turn off the fire and let it stand for 3 minutes, then slowly open the lid and take out the steamed bread.

Exercise 4

material

500g of low-gluten flour, 5g of instant dry yeast, aluminum-free baking powder 10g, 50g of sugar, 250ml of water and milk powder 10g.

working methods

1. First mix the low flour and baking powder, then add other materials and knead into dough (don't knead for too long).

2. Then roll out the dough with a rolling pin, fold it up and roll it out again. If it is repeated three to five times, roll the dough into a rectangle, then roll it into a long strip, roll it round and firm, and then set it.

3. Cut the slice with a knife, and the steamed bread is half done, and then you can take it to stand and sample.

4. If you want to make a flower roll, flatten the dough and roll it directly into a rectangle, smear it with southern milk, then roll it tightly and compact it and cut it into pieces.

Press it in the middle of each piece with chopsticks, then pick up the dough with both hands and stretch it slightly at both ends. Connect the dough end to end to make a flower roll, and let it stand to wake up.

5. After standing and proofing, steam for 10 minute. The steamed bread rolls made in this way are soft and delicious, and the organization is delicate, which can be comparable to the products of hotels.

skill

1. This kind of steamed bread is characterized by the combination of yeast and baking powder, and it only needs one fermentation, which greatly shortens the production time while ensuring the taste.

2. Because only one fermentation is needed, the dough can be shaped and divided immediately after mixing, and then fermented, which has the advantage of beautiful appearance.

Especially when using this yeast skin to make steamed bread, because the dough is stuffed first and then distributed, the difficulty of making is greatly reduced and the finished product is more beautiful.

3. Regarding the fermentation time, many students asked how long it would take. It depends on the weather. When the temperature is above 30 degrees, about 40 minutes to an hour is enough. If the weather is cold, the fermentation time needs to be relatively extended.

4. To what extent should it be sent? The dough made should have the following characteristics: the volume is obviously increased, and it is gently bounced by hand, leaving fingerprints. When stroking, the dough feels very soft, like holding cotton.

Exercise 5

material

500 grams of flour, 250 grams of water, 3 grams of yeast, 5 grams of baking powder, two onions, a little mustard, and a proper amount of salt.

working methods

1.250g slightly soluble yeast in warm water, add flour and salt, knead into dough and bake for 20min.

2. Gently knead the dough and roll it for about 0. 5cm thick, brush a little cooking oil, sprinkle with chopped green onion and shredded mustard.

3. Roll up the sections, press them from the middle to the bottom with chopsticks (the first type), then twist the two ends by hand, and finally glue the two ends, and put them in a steamer (the second type) and let them stand 15 minutes.

4. Put cold water in the pot and steam for 8- 10 minutes. Don't boil the pot immediately after turning off the fire, stew for 2 minutes before opening it.

;