Home style scroll

Home style scroll

Introduction:

"Huajuan is the most homely staple food. It takes only a few simple steps to roll it. A roll, a twist, you can achieve a delicious

Production steps:

Step 1: 350 grams of flour into the basin, put in the right amount of sugar, mix evenly.

Step 2: 180 grams of water into a bowl, add 6 grams of yeast, mix well. Let it stand for 5 minutes, and the yeast is fully dissolved.

Step 3: add yeast water into flour, mix, stir well, no dry powder.

Step 4: blend into a smooth dough. It may not be smooth enough at first. You can put it for a few minutes and knead the dough. Cover the dough with wet cloth or fresh-keeping film to prevent moisture evaporation.

Step 5: about 30-40 minutes, the dough fermentation to double the size. Dry the flour with your fingers and insert it into the middle of the dough. It is proved that the fermentation is sufficient.

Step 6: take out the dough, fully knead out the air in the dough, and form a round cake.

Step 7: let it stand for 5-10 minutes to relax the dough. Roll out the dough with a width of about 3:2 and a thickness of about 3mm.

Step 8: Sprinkle the right amount of salt and spread the salad oil.

Step 9: roll up the long side into a tube and divide it into two sections.

Step 10: divide the roll into long, short and uniform segments.

Step 11: take one section, parallel to the section, and press it down in the middle with chopsticks.

Step 12: overlap the sections, hold both ends with both hands and lengthen. Twist your hands in the opposite direction, gather at the bottom and pinch tightly to form a roll and embryo.

Step 13: make all the curly embryos. The second fermentation time is about 10 minutes until the volume is 1.5-2 times larger. Put cold water on the pot, bring to a boil over high heat, turn SAIC to medium heat for 10 minutes, and steam the rolls. Turn off the heat for 5 minutes, open the lid of the pot and take out the rolls.

Step 14: finished product picture of steamed roll.

Materials required:

Medium gluten flour: 350g

Water: 180g

Instant dry yeast: 6 g

Salt: right amount

Cooked salad oil: right amount

Sugar: right amount

Note: 1. Roll, steamed bread dough to be slightly hard, flour and water ratio of 2:1. 2. Adding proper amount of sugar to flour can help fermentation. 3. Insert the finger into the dough, and the round hole will not retract or sink to judge whether it is fully fermented. 4. A good embryo must be fermented twice to make the roll more noisy and soft. 5. Cold water on the pot, can be heated in the process of yeast fermentation more fully.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh