Our favorite Chinese pasta

Our favorite Chinese pasta

Introduction:

"Although I have been in love with delicious food for some years, I seldom make Chinese pasta like steamed bread and rolls. I don't know what happened during this period. I suddenly fell in love with making steamed bread and made it several times. I'm quite satisfied with it. I tried the rolls today and I really like it."

Production steps:

Step 1: pour the flour into a large bowl, add milk and yeast.

Step 2: mix the flour and milk with chopsticks.

Step 3: knead into a smooth dough.

Step 4: cover with plastic film for fermentation.

Step 5: Chop shallot and ham sausage.

Step 6: ferment the dough to twice the size.

Step 7: knead the fermented dough repeatedly, roll it into a piece, brush the piece with oil, sprinkle with salt and pepper powder, then sprinkle with scallion and ham sausage.

Step 8: roll it up, cut it into uniform small dosage forms, overlap the two small dosage forms, and press them in the middle with chopsticks.

Step 9: squeeze to the middle again, and the curly embryo is ready.

Step 10: fill the pot with water, put the embryo in the pot and ferment for another 15 minutes.

Materials required:

Medium gluten flour: 300g

Milk: 160g

Yeast: 3 G

Oil: right amount

Salt: right amount

Pepper powder: right amount

Shallot: moderate

Ham sausage: right amount

Note: raw materials: 300 g flour, 160 G milk, 3 G yeast ingredients: oil salt, pepper powder, onion, ham, sausage, the roll of raw embryo in the pot, after 15 minutes of secondary fermentation, fire, water boil, turn to medium heat, steam for 15 minutes, then simmer for 5 minutes. Tips: 1, the amount of milk is not fixed, first do not pour all the milk into the process of kneading and then add appropriate amount of milk, of course, with water kneading is also OK. 2. It's OK to use self-made powder, so there's no need to add yeast. 3. I made eight rolls altogether.

Production difficulty: ordinary

Craft: Skills

Production time: several hours

Taste: onion