Red yeast sesame roll

Red yeast sesame roll

Introduction:

"No one has ever made a roll with red yeast. Sesame and peanuts are healthy, and the taste is first-class. When steaming, the fragrance is really mouth watering. So when you smell the smell of steamed flour, it means that the steamed thing is good. So many people ask how long it takes to steam. The simplest way to steam noodles is to rely on the smell of steamed flour, and then you are ready to start cooking, You say it's simple! "

Production steps:

Step 1: put all the materials in the basin

Step 2: stir into dough, put it on the table, knead it into smooth dough, cover it with plastic film, and let it stand for 5 ~ 10 minutes.

Step 3: knead the dough into long strips, then roll it into thin strips, add salad oil evenly, then sprinkle sesame powder, peanut powder and sugar.

Step 4: fold one third of the upper and lower parts in the middle to form a strip.

Step 5: cut 2.5cm with a knife

Step 6: fold the two together and press them down with chopsticks, but don't press them too hard to break them.

Step 7: after each pressing, let it stand for three minutes.

Step 8: make it softer after standing, and then lengthen it more than twice. Put the chopsticks in the middle of the bottom, take it up and rotate it for one circle. If you think the dough is soft enough, two circles are OK, but it's easy to break. Then stick the chopsticks tightly to the part you hold.

Step 9: after sticking tightly, put it on the oil paper, put it into the steamer, and do the second fermentation, about 20 minutes.

Step 10: boil water and steam for about 12 minutes. Do you think it's beautiful!

Materials required:

Medium gluten flour: 600g

Yeast: 6g

Red yeast sauce: 3 tbsp

Water: 300g

Sugar: 60g

Salt: 1 / 4 tsp

Salad oil: 15g

Black sesame powder: right amount

Peanut powder: right amount

Note: many people think it's very difficult to make pasta. In fact, it's not. Especially for the first fermentation, I only made it for five minutes. Many people say that it takes 20 minutes to one hour to make the dough twice as large, then knead it into smooth shape, reshape it, wake up and steam it. It's impossible to make a pasta without more than three hours, so many people dare not do it, I think it's important to master the final fermentation in making pasta. Especially in winter, the time can't be fixed. It depends on the change of the dough itself. For example, it's twice as big, it's very soft, and the humidity of the finished product is enough. This is the experience, especially if you try more than once, anyone can do it

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: spiced