Coarse grain red sorghum flour roll

Coarse grain red sorghum flour roll

Introduction:

Production steps:

Step 1: add proper amount of water and yeast powder into common flour, knead into dough and wake up.

Step 2: add a little alkali flour and water into the sorghum flour to make a dough. The sorghum flour is very loose. Be patient and pinch more. My picture is not a good one. I forgot to take it, ha ha

Step 3: take out a small portion of the white dough, which is about twice the size of sorghum dough.

Step 4: wrap the sorghum dough into small portions of white dough.

Step 5: wrap it like a bun and press it flat

Step 6: flatten the remaining large dough, roll it a little, roll the sorghum dough as big as the large dough, fold the two kinds of dough together and roll them into 0.5cm pancakes (sorghum flour is on the top, white flour is on the bottom). Put a little salt, pepper flour, sesame paste and sesame oil on the cake, mix well and apply evenly.

Step 7: roll up from top to bottom

Step 8: put a little flour on the knife and cut the rolled dough into pieces

Step 9: steam for 25 minutes

Materials required:

Flour: 250g

Red sorghum flour: 30g

Water: moderate

Yeast powder: right amount

Alkali noodles: appropriate amount

Salt: right amount

Chinese prickly ash noodles: right amount

Sesame oil: appropriate amount

Sesame paste: right amount

Note: I just learned from my mother. I didn't do very well this time. I've taken it out to make a fool of myself. The weight of my writing is very small. If there are many people in my family, it should be doubled.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: spiced